Ask The Butcher

Try this simple yet delicious pork cutlet recipe from the butcher himself!


  • 2 x pork chops, sinew trimmed

  • Sea salt and ground pepper

  • 2 cups panko bread crumbs

  • 1 tablespoon chopped fresh rosemary

  • 2 tablespoons grated parmesan

  • Zest of 1 lemon

  • 3 eggs

  • ¼ cup milk

  • Plain flour

  • Canola oil for frying


  • 1.

    Flatten chops evenly to the thickness of the bone and season with salt and pepper.

  • 2.

    Combine breadcrumbs with rosemary, Parmesan and lemon zest.

  • 3.

    In a separate bowl, whisk together eggs and milk to form an egg wash.

  • 4.

    Proceed to crumb the chop – dusting first with flour, then egg wash, then into the crumbs to coat generously.

  • 5.

    Transfer crumbed chops straight into a pre-heated pan with oil to a depth of 1 cm.

  • 6.

    Turn once golden brown and repeat process for both sides. Drain well on paper towel and serve immediately with a simple light ‘slaw.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 292kj
  • Fat Total 21g
  • Saturated Fat 3g
  • Protein 13g
  • Carbohydrate 11g
  • Sugar 1g
  • Sodium 265mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves 2

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Posted by Report
Timing or internal temperature would help with step 6.
Posted by MW131Report
I agree