These crumbed pork cutlets use Asian-style ingredients, including black sesame seeds and panko breadcrumbs, to create a crunchy, crispy main. Clarissa Feildel knows exactly how to prepare them, and if you follow her recipe, you’ll be done in just over 30 minutes.

Pair your pork with a sugar snap pea and edamame salad, and a honey, ginger, sesame dressing for a dinner that’s light, bright and full of flavour.

Ingredients

4 pork cutlets, lightly flattened

Sea-salt flakes and freshly ground black pepper, to season

2 cups panko breadcrumbs

2 tablespoons black sesame seeds

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon white pepper

1/2 cup plain flour

2 eggs, lightly beaten

Vegetable oil, for shallow frying

Salad

250g sugar snap peas, strings removed, cut on an angle

200g frozen edamame beans, thawed and shelled

3 green onions, finely sliced

1/2 cup coriander leaves

2 tablespoons toasted sesame seeds, to serve

1/4 cup crispy fried shallots (optional), to serve

Crispy chilli oil, to serve

Ginger honey sesame dressing

2 tablespoons light soy sauce

2 tablespoons rice vinegar

1 tablespoon honey

1 tablespoon toasted sesame oil

1 tablespoon neutral oil (grapeseed or vegetable)

2 teaspoons freshly grated ginger

1 teaspoon lime juice

1 teaspoon toasted sesame seeds

Freshly ground black pepper, to taste

Method

Step 1

For the salad, bring a large saucepan of salted water to the boil. Blanch the peas for 30–45 seconds, until bright green and just tender. Transfer immediately to iced water to stop them cooking, then drain well. Transfer peas to a large bowl.

Step 2

Cook the edamame beans according to the packet instructions, then allow to cool. Add beans, onion and coriander to the peas in the bowl.

Step 3

For the dressing, whisk together all ingredients until the honey has dissolved.

Step 4

Pat the pork dry. Season. Combine the breadcrumbs, black sesame seeds, garlic powder, onion powder and white pepper in a shallow dish. Coat each cutlet in flour, then egg, and press firmly into the breadcrumb mixture until evenly coated.

Step 5

Heat 1cm of oil in a large frying pan on medium heat. Cook the pork for 3–4 minutes each side, until golden brown and cooked through. Drain on a wire rack or paper towel.

Step 6

Just before serving, pour the dressing over the salad and toss gently to coat. Scatter with toasted sesame seeds and crispy fried shallots, if using. Add crispy chilli oil to taste. Serve with pork cutlets.

clarissa feildel's crumbed pork cutlets on plate with spring green salad of peas and edamame on the side — (Photography: Jeremy Simons, Styling: Emma Knowles)

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.