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Crumbed Pork with Roasted Tamarillo



  • 1.

    Coat the cutlet in the flour, egg and milk mix and finally the bread crumbs. Season with a pinch of salt.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Serve with the pork cutlet with a little of the cooking juices and some of the baby basil.

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Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Crumbed Pork with Roasted Tamarillo.


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