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Coat the cutlet in the flour, egg and milk mix and finally the bread crumbs. Season with a pinch of salt.
Pour the olive oil into a good non stick pan over a medium heat and place the cutlet of pork into the pan, fry for 6 minutes on either side until golden and crisp.
Meanwhile place, place the tamarillos into a small oven proof frying pan and place a small knob of butter into the pan, sprinkle with the sugar and place over a medium heat. Place into a moderate oven and baste regularly. Throw in the hazelnuts half way through the cooking. Add a dash of frangelico.
Serve with the pork cutlet with a little of the cooking juices and some of the baby basil.
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