Ground fennel and fresh parsley add great flavour to pork cutlets. Jazz up pork with a crisp, golden crust and serve with a bean and sweet potato salad.
Ingredients
- 500g sweet potato (kumara), peeled, thinly sliced
- 2 tablespoons olive oil
- 4 pork cutlets
- 40g (1/4 cup) plain flour
- 90g (1 cup) dried breadcrumbs
- 2 teaspoons ground fennel
- 2 tablespoons chopped fresh continental parsley
- 2 eggs, lightly whisked
- 125ml (1/2 cup) vegetable oil
- 250g green round beans, trimmed, blanched
- 2 teaspoons red wine vinegar
Method
- Step 1Preheat oven to 190°C. Place the sweet potato on a lined baking tray. Drizzle with half the olive oil. Bake for 25 minutes or until tender.
- Step 2Meanwhile, use the flat side of a meat mallet to pound pork until 2cm thick. Place flour on a plate. Combine the breadcrumbs, fennel and parsley on a plate. Dip the cutlets in flour and shake off excess. Dip in egg, then in crumb mixture, pressing firmly to coat. Heat vegetable oil in a frying pan over medium-high heat. Cook the pork, in 2 batches, for 2-3 minutes each side or until cooked through.
- Step 3Place beans and sweet potato in a bowl. Combine vinegar and remaining olive oil and pour over bean mixture. Toss to combine. Serve with the pork.
- Low carb
- Low sugar
- Lower gi
Nutrition
3095 kj
Energy
44g
Fat Total
7g
Saturated Fat
6g
Fibre
42g
Protein
185mg
Cholesterol
300.53mg
Sodium
9g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
- Author: Sonja Bernyk
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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