- Preheat the oven to 200°C. Mix the Parmesan, panko crumbs, orange zest, sage, salt & pepper on a serving plate.
- On another plate, sprinkle the flour & top with salt & pepper. Coat each pork cutlet in the flour, shaking off the excess.
- Beat the eggs & crushed garlic in a shallow bowl. Dip the floured pork cutlets into the beaten eggs. Now dip into the panko crumb mixture, coating all sides with the crumb.
- Melt butter in a large heavy based oven safe frying pan, then add the oil. Add the cutlets (you may need to cook in two batches), cooking each side for 2 minutes, or until golden. Add the pan to the oven, & cook for 7 minutes, or until the centre of the meat is 150°C. Remove from the oven & wrap in foil to allow the meat to cook itself slowly, resulting in a juicy & tender meat.
- Meanwhile, add the fennel, cabbage, shallots & orange segments to a large bowl. Combine honey, oil & mustard. Dress & toss the salad.
- Serve your parmesan pork cutlets with salad & enjoy!
Sage & Parmesan Pork Cutlets with Orange, Cabbage & Fennel Salad
Recipe by Style My Plate
Ingredients
- PORK CUTLETS
- 4 x pork cutlets
- 2 tbsp unsalted butter
- 2 tbsp vegetable oil
- 1 cup plain flour
- 2 eggs, lightly beaten
- 1 garlic clove, crushed
- 1 cup grated parmesan
- 2 cups panko crumbs
- 2 tsp Cara Cara orange zest
- 1/2 cup sage, roughly chopped
- Salt & pepper
- SALAD
- 2 Cara Cara oranges, peel & segmented
- 2 cups red cabbage, shredded
- 2 cups green cabbage, shredded
- Shallot, finely sliced (optional)
- 1 fennel bulb, thinly sliced with a mandoline, plus fronds
- 30g seeded mustard
- 30g olive oil
- 30g honey
