Name: These crispy, crusted pork cutlets only take 10 minutes to make
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 4 pork cutlets (200–250g each); Sea-salt flakes and freshly ground black pepper, to season; 3 free-range eggs, lightly beaten; Olive oil, for shallow frying; Zest of 1 lemon, plus cheeks, to serve; Extra grated parmesan, to serve; Wilted rocket, to serve (see Cook’s Tip); Green crust; 100g rocket; 1 small brown onion; 4 cloves garlic; 2 bunches sage, chopped; 1 bunch mint, chopped; 1/4 cup pine nuts; 2 cups fresh breadcrumbs; 50g parmesan, chopped

These crispy, crusted pork cutlets only take 10 minutes to make

Colin Fassnidge has quick dinner sorted.

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Serves 4

Prep

20M

Cook

10M

Total

30M

Pork cutlets are seen as one of those ‘boring’ cuts of meat. But Colin Fassnidge has turned that theory on its head, with a green crust filled with herby, nutty goodness.

It will only take 20 minutes to prep, and a whopping 10 minutes to cook!

Ingredients

4 pork cutlets (200–250g each)

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

3 free-range eggs, lightly beaten

Olive oil, for shallow frying

Zest of 1 lemon, plus cheeks, to serve

Extra grated parmesan, to serve

Wilted rocket, to serve (see Cook’s Tip)

Green crust

100g rocket

1 small brown onion

4 cloves garlic

2 bunches sage, chopped

1 bunch mint, chopped

1/4 cup pine nuts

2 cups fresh breadcrumbs

50g parmesan, chopped

Method

Step 1

For the green crust, put rocket, onion, garlic, sage, mint, pine nuts, breadcrumbs and parmesan in a blender and process until a green crumb forms. Transfer to a bowl.

Step 2

Place pork on a clean plate and season. Dip in the beaten egg, then the green crumb mix, pressing on firmly.

Step 3

Pour oil into frying pan to a depth of 1cm, then heat over medium heat. Shallow-fry cutlets in batches for 3–4 minutes each side, until golden.

Step 4

Scatter pork with zest and extra parmesan. Serve with wilted rocket (see tip) and lemon cheeks.

pork cutlets on round plate with lemon wedges and green salad underneath — (Photography: Will Horner, Styling: Lucy Busuttil)

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.