Prep:  20 min (plus 10 min chilling time)
Cook:  15 min
Serves:  4
Average: 4.5 (52 votes)
Recipe by: Western Star
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.
Credit: Whisk Media Group

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Herb Crusted Pork Cutlets with Veggie Medley
Herb crusted cutlets
Veggie Medley
Herb crusted cutlets
  1. 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
  2. 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).
  3. 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
  1. 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
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Too Easy
2 years 1 month ago
Looked like lots of work but it wasn't & well worth it. Kid loved it too
Make this a lot
2 years 7 months ago
I make this recipe a lot. It’s great. Works every time
This was a firm favourite so
Charmaine Lovell
3 years 2 weeks ago
This was a firm favourite so quick and simple and tasty