An easy herb crusted pork cutlet recipe idea made in one pan. Made with mixed vegetables to serve with these crispy pork cutlets are all cooked in one easy tray bake recipe.
Herb crusted cutlets
Ingredients
40 g (¼ cup) plain flour
4 pork cutlets, trimmed and battered out to 1 cm thickness
2 eggs, beaten
3 cups panko breadcrumbs
2 tablespoons chopped rosemary
20 g (1 tablespoon) Western Star Spreadable Original Soft
60 ml (¼ cup) vegetable oil
Method
Place the flour in a large shallow bowl. Season with salt and pepper. Place the beaten egg in another shallow bowl and the panko crumbs with rosemary in a third shallow bowl
Press the cutlets in the seasoned flour, dip in the egg wash and press into the rosemary crumbs to completely coat. Transfer coated cutlets to a plate or small tray lined with baking paper. Place in the fridge for 10-15 minutes, if time permits (this helps the crumb to stick to the cutlets while cooking).
Preheat the oven to 180°C/200°C fan forced. Heat the Spreadable and oil in a large ovenproof frying pan or flameproof baking tray over medium to high heat. Add the cutlets and shallow-fry for 2 minutes each side or until golden brown. Transfer to a plate lined with paper towel and keep warm
Veggie Medley
Ingredients
60 g (about ¼ cup) Western Star Spreadable Original Soft
2 garlic cloves, crushed
1 large zucchini, halved and thinly sliced
2 bunches broccolini, trimmed
1 x 200 g punnet cherry or grape tomatoes
Method
Heat the extra spreadable with the garlic in the same cleaned pan or tray over medium heat. Add the zucchini, broccolini and tomatoes. Season to taste. Return the cutlets to the pan or tray, then transfer to the oven and cook for about 10 minutes or until cutlets are cooked through and vegetables are golden
