Pork Cutlets, Lemon & Caper Beurre Noisette
Crisp, tender and deeply savoury, these pork cutlets are a favourite for quick mid-week dinners. We quickly flatten a rare breed pork cutlet before crumbing with free-range eggs and panko breadcrumbs. After a quick pan fry, they are doused in an easy lemon caper beurre noisette which adds a delicious bistro-style flourish.
Ingredients 11
4 pork cutlet, rare breed
3 free-range eggs
100 g plain flour
salt, to season
black pepper, to season
100 g panko breadcrumbs
200 ml sunflower oil
150 g unsalted butter
Handful salted capers, small, rinsed
1 lemon, peeled and segmented into 1cm cubes
Handful parsley, small, finely sliced
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Method 13
How To Crumb A Pork Cutlet
Remove the cutlets from their wrapping and pat dry.
Using a mallet, tenderise each and flatten to a thickness of 2cm.
Season the with salt and pepper and beat the together in a separate bowl.
Dredge the by coating them in the seasoned , then dipping them into the beaten , followed by the .
Cooking The Cutlets
Heat the in a heavy-based frying pan until a sprinkle of turns golden and sizzles.
Fry each cutlet for 2-3 minutes per side, until golden and cooked through. Remove from the pan to rest on a rack while the buerre noisette is made.
Making The Caper Lemon Beurre Noisette
Wipe out any remaining oil from the pan before making the beurre noisette.
Heat the pan to medium heat then add the .
Slowly melt the until it reaches a rich caramel in colour.
Add the and to the pan and fry for 30 seconds.
Remove from the pan from the heat, then add the sliced and stir through.
Slice each against the grain and plate with a generous amount of the caper lemon beurre noisette.
Serve with warmed potato gratin and a bright, leafy salad.
Meatsmith's tips
We source our rare-breed pork from Ravens Creek Farm in western Victoria. The Ravens Creek pigs roam freely and grow slowly. The result is pork of rare quality: richly textured, deeply flavoured, and born of a farming model that gives back to the land.
