Try this simple yet delicious pork cutlet recipe from the butcher himself!
Flatten chops evenly to the thickness of the bone and season with salt and pepper.
Combine breadcrumbs with rosemary, Parmesan and lemon zest.
In a separate bowl, whisk together eggs and milk to form an egg wash.
Proceed to crumb the chop – dusting first with flour, then egg wash, then into the crumbs to coat generously.
Transfer crumbed chops straight into a pre-heated pan with oil to a depth of 1 cm.
Turn once golden brown and repeat process for both sides. Drain well on paper towel and serve immediately with a simple light ‘slaw.
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