pork it up! – crumbed pork cutlets w salsa

Our record player had some issues and Cass and a good mate Ash have recently sorted it out. So Friday night I was playing my Elvis Costello record and pork cutlets were for dinner – that’s a tick in every box. I didn’t have any part in cooking these – it was all Cass – and I don’t really like to blog what I haven’t cooked. But he mentioned blogging dinner and Pump It Up came on. And at the time I was brain dead after the first week back at work and texted my mum for inspiration for the music influence of the blog title for pork cutlets and she comes up with Pork It Up! Nerr! A sign to blog – yes! So here ‘tis the recipe:

crumbed pork cutlets with salsa

serves 4 (cut pork cutlets in half once bashed) or 2 extremely generous serves

pork

2 pork cutlets

½ cup plain flour

½ cup breadcrumbs

2 eggs

1 tbs sumac

salt and pepper to taste

Neutral oil (rice oil (best) or veggie oil)

 

salad

1 red capsicum. Charred, skin removed and finely diced.

1 tomato. De-seeded and finely diced.

½ green apple. Julienned. Set aside.

Squeeze of lemon.

2 tbs finely diced red onion.

1 tbs fresh oregano. Finely chopped.

1 tbs fresh rosemary. Finely chopped.

 

dressing

1 tsp almond oil

2 tbs olive oil

4 small pickled chillies. Finely sliced.

1 tbs chopped capers soaked in 2 tbs aged red wine vinegar for 30 minutes.

Salt (little less due to the capers) and pepper to taste.

2 tsp vinocotto

 

a bunch of broccolini

pepper

drizzle of olive oil

1 tbs of parsley. Leaves taken from stalks.

 

Prepare salad ingredients; char capsicum on the grill, wrap in alfoil, peel to remove skin – discard, dice the flesh.
Follow with tomato and red onion. Mix together with the capsicum in a bowl.
Julienne the apple and set aside in another bowl. Squeeze the lemon over the apple.Toss. (This stops it from taking on the colour of the capsicum and browning)
In a small bowl, prepare salad dressing ingredients. Set aside.
Organise three bowls: one with flour, sumac, salt and pepper, one with the eggs, the last with the breadcrumbs.
Remove the cutlet bone and layer of fat from the pork chops.
Flatten the cuts of pork with a rolling pin.
Fill a small saucepan ¾ full with water. Place on high on the stove.
Meanwhile, cover each piece of pork in the flour mix, followed by the egg mix and finally the breadcrumbs.
Heat olive oil in a fry pan.
Fry in olive oil for 4-5 minutes on each side, depending on how thick your pork is. Ours was 3 cm thick and was fried for 5 mins on each side.
Once water is boiled, place broccolini in. Remove once a fork goes through the stalk without too much pressure. Drain and toss with the pepper and olive oil.
Dish up the pork and broccolini on the plate. Toss the julienned apple in the salad, follow with the dressing. Add the salad to the plate. Top with the chopped parsley.

Share your fav schnitty recipes in the comments below!

 

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