Recipe by: Laura Sharrad
Prep Time: 15 minutes
Cook Time: 5 minutes
Serves: 1

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Description
This crispy, herb-crusted pork cutlet is a deliciously savoury dish featuring a  flavourful coating made from sourdough, parmesan, garlic, and fresh herbs. The cutlet is seasoned and breaded before being pan-fried to golden perfection. The result is a juicy pork chop with a crunchy, aromatic crust that’s sure to impress. Perfect for a comforting yet impressive meal!

Ingredients:
1 pork cutlet on the bone
1 loaf of sourdough
50 g of parmesan cheese
1 garlic clove
Handful of fresh sage leaves parsley leaves and rosemary
1 ½ tsp fine sea salt
½ tsp finely ground pepper
⅔ cup plain flour
1 large egg
Vegetable oil to fry

Method:

Breadcrumbs

Place the sourdough, parmesan, garlic, herbs, and a pinch of salt in a blender. Blitz until the mixture
resembles fine crumbs. Place the mixture into a large mixing bowl.

Crumbing

Place flour into a large shallow bowl or baking tin (something flat with sides that will fit the meat in).
Whisk the eggs in a second bowl. Season with salt and pepper.
Coat the meat all over with the flour, then shake off the excess. Next, coat it all over in the egg and
let the excess drip off. Then lastly, coat in the bread crumbs, using your hands to press them on firmly
all over so they’re well coated.

Frying

Heat the oil in a large non-stick frying pan. Add the covered pork chop and cook for 4-6 minutes or until golden brown underneath. Turn and cook for another 3-4 minutes until the crumbs are crisp and golden.

Equipment Used
SR-Matrix Non-stick Frypan 28cm