Sweet zingy pear chutney gives these gorgeously crunchy pork cutlets a lift.
Ingredients
- 1/4 cup plain flour
- 1 egg
- 1 cup dried panko breadcrumbs
- 4 (125g each) pork loin cutlets
- vegetable oil, for shallow-frying
Pear chutney
- 1 small brown onion, chopped
- 2 medium ripe packham triumph pears, peeled, cored, roughly chopped
- 2 tablespoons brown sugar
- 1/4 cup cider vinegar
- 1/2 teaspoon allspice
Warm potato salad
- 600g chat potatoes
- 1/4 cup fresh flat-leaf parsley leaves
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Place flour on a plate. Whisk egg in a shallow bowl. Place breadcrumbs on a plate. Season with pepper. Coat 1 piece of pork in flour, shaking off excess. Dip in egg. Coat in breadcrumbs. Place on a plate. Repeat with remaining pork, flour, egg and breadcrumbs.
- Step 2Add enough oil to a deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook pork, in 2 batches, for 3 to 4 minutes each side or until golden. Transfer to a baking tray. Bake for 15 minutes, turning halfway through cooking, or until just cooked through. Transfer to a plate lined with paper towel.
- Step 3Meanwhile, make Pear chutney Place onion, pear, sugar, vinegar and allspice in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 20 minutes or until mixture thickens and pear is tender.
- Step 4Make Warm potato salad Meanwhile, place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 12 minutes or until potatoes are just tender. Drain. Rinse under cold water. Set aside for 5 minutes to cool. Cut into quarters. Place in a large bowl. Add parsley, oil and vinegar. Season with salt and pepper. Toss to combine. Serve pork cutlets with pear chutney and potato salad.
- Low carb
Nutrition
2671 kj
Energy
24g
Fat Total
5g
Saturated Fat
6.5g
Fibre
36.7g
Protein
117mg
Cholesterol
370mg
Sodium
64.4g
Carbs (total)
All nutrition values are per serve
Notes
You can crumb the cutlets in advance. Refrigerate in an airtight container for up to 2 days or freeze (between sheets of baking paper) in an airtight container for up to 2 months.
- Author: Emma Braz
- Image credit: Andrew Young
- Publication: Super Food Ideas
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