Ground fennel and fresh parsley add great flavour to pork cutlets. Jazz up pork with a crisp, golden crust and serve with a bean and sweet potato salad.


  • 500g sweet potato (kumara), peeled, thinly sliced

  • 2 tablespoons olive oil

  • 4 pork cutlets

  • 40g (1/4 cup) plain flour

  • 90g (1 cup) dried breadcrumbs

  • 2 teaspoons ground fennel

  • 2 tablespoons chopped fresh continental parsley

  • 2 eggs, lightly whisked

  • 125ml (1/2 cup) vegetable oil

  • 250g green round beans, trimmed, blanched

  • 2 teaspoons red wine vinegar


  • 1.

    Preheat oven to 190°C. Place the sweet potato on a lined baking tray. Drizzle with half the olive oil. Bake for 25 minutes or until tender.

  • 2.

    Meanwhile, use the flat side of a meat mallet to pound pork until 2cm thick. Place flour on a plate. Combine the breadcrumbs, fennel and parsley on a plate. Dip the cutlets in flour and shake off excess. Dip in egg, then in crumb mixture, pressing firmly to coat. Heat vegetable oil in a frying pan over medium-high heat. Cook the pork, in 2 batches, for 2-3 minutes each side or until cooked through.

  • 3.

    Place beans and sweet potato in a bowl. Combine vinegar and remaining olive oil and pour over bean mixture. Toss to combine. Serve with the pork.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 773kj
  • Fat Total 50g
  • Saturated Fat 7g
  • Protein 26g
  • Carbohydrate 53g
  • Sugar 8g
  • Sodium 312mg

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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