From Coast to Countryside, We'll be Delivering all Summer & Beyond.

Menu
0

From Coast to Countryside, We'll be Delivering all Summer & Beyond.

0

Your Cart is Empty

Home / Organic Recipes

Pork Cotoletta

by Olivia McCrimmon August 06, 2021 2 min read

Pork Cotoletta

Shop This Recipe
Berkshire Pork Cutlet
Rated 5.0 out of 5
Based on 13 reviews
$22.50
Weight
Mount Zero Organic Olive Oil
Rated 5.0 out of 5
Based on 2 reviews
$19.00
Unit
Organic Parmesan
Rated 4.9 out of 5
Based on 15 reviews
$9.50
Size
Saint David Dairy Butter
Rated 4.8 out of 5
Based on 17 reviews
$9.30
Unit
Madelaine's Organic Eggs
Rated 4.9 out of 5
Based on 41 reviews
from $8.50
Unit
Mount Zero Pink Lake Salt
Rated 5.0 out of 5
1 Review
$6.60
Unit
Schulz Organic Full Cream Milk
Rated 5.0 out of 5
Based on 18 reviews
$6.50
Weight
Organic Parsley
Rated 5.0 out of 5
Based on 3 reviews
$4.50
Weight

Throughout August in Melbourne, we're all looking for some deeply satisfying meals to get us through the winter. This recipe uses beyond-free-range pork cutlets which are incredibly juicy and tender, so you can't really go wrong. The seasoned crust turns a nutty brown from being cooked in butter and pairs perfectly with the fresh, lightly pickled fennel salad. 

Ingredients:

  • 1 fennel bulb
  • Juice of half a lemon
  • 1 tbsp basil, roughly chopped
  • 1 tbsp mint, roughly chopped
  • 500g pork cutlets
  • 1C panko crumb
  • 1 tbsp parsley, finely chopped
  • rind from 1 lemon
  • 2 tbsp parmesan, grated
  • 1/2C plain flour
  • 1 egg, whisked
  • 1 tbsp milk
  • 2 tbsp olive oil
  • 2 tbsp butter

Method:

  1. Use a mandolin or cut the fennel as thinly as you can.
  2. Mix with the lemon juice, sprinkle some salt, stir and set aside.
  3. Using a meat mallet, flatten each pork cutlet until it is around 1cm thick.
  4. To make the crumb, mix the panko crumbs, parmesan, lemon rind and parsley in a bowl with 1 tsp salt and freshly ground pepper.
  5. Put the flour in another bowl and season.
  6. Lightly coat the pork cutlets with flour and dust off any excess, then coat in the egg wash and finally the crumb.
  7. To finish the salad, add in the basil and mint and taste for seasoning.
  8. Heat olive oil and butter in a pan on medium heat and once the butter begins to foam, add in the cutlets.
  9. Cook for around 4 minutes on each side or until golden, but be careful not to burn the crumb. 
  10. The best way to know if the pork is cooked is by using a meat thermometer where it should read around 60 degrees celsius. After resting the meat for 5 minutes it should be perfect.
  11.  Serve the pork and sprinkle some salt on top. Pile on the fennel salad and a wedge of lemon.

Also in Organic Recipes

Steak with Hummus, Fried Cashews and Chilli Butter with Tom Sarafian
Steak with Hummus, Fried Cashews and Chilli Butter with Tom Sarafian

by Olivia McCrimmon January 19, 2022 1 min read

Tom Sarafian's hummus has a cult following and we've been lucky enough to get our hands on one of his favourite ways to use it! Cashews are caramelised in butter, Aleppo pepper and smoked paprika and poured generously over the top of the blushing pink steak.
Charcoal Chicken with Tom Sarafian
Charcoal Chicken with Tom Sarafian

by Olivia McCrimmon January 18, 2022 2 min read

In celebration of launching the delicious dips of Tom Sarafian, we've asked him to share some of his favourite recipes for cooking a summer barby! Today, he's shared his recipe for Charcoal chicken, which is marinated in saffron, cinnamon, ginger and black pepper. 
Simple One Pan Mediterranean Barramundi with Steph Gobbo
Simple One Pan Mediterranean Barramundi with Steph Gobbo

by Olivia McCrimmon January 15, 2022 1 min read

This recipe is so simple, quick and healthy. It is comprised of ingredients from the “Blue Zones” being Sardinia and Ikaria where people live the longest! This is partly because of the polyphenol anti-oxidant and anti-inflammatory foods they eat. 

Recent Articles

Categories