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.
Heat frypan over medium heat. Add oil so it's to a depth of 1cm.
When oil is moderately hot, add crumbed chops and cook until golden brown - around 6 to 8 minutes.
Turn over and repeat process on other side.
Drain well on paper towel and serve immediately with a simple light ‘slaw.
Nutritional analysis per serving (10 servings)
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.
Please visit askthebutcher.com for more recipes and all the meaty cut information you require.
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