Sage & Parmesan Pork Cutlets with Orange, Cabbage & Fennel Salad.

In my opinion, it doesn’t get much better than crumbed meat, & these decadent, butter fried pork cutlets are no exception. The use of panko crumbs & parmesan gives cutlets the crispiest exterior, keeping the meat inside juicy & tender.

Pork cutlets
4 x pork cutlets
2 tbsp unsalted butter
2 tbsp vegetable oil
1 cup plain flour
2 eggs, lightly beaten
1 garlic clove, crushed
1 cup grated parmesan
2 cups panko crumbs
2 tsp Cara Cara orange zest
1/2 cup sage, roughly chopped
Salt & pepper

Salad
2 Cara Cara oranges, peel & segmented
2 cups red cabbage, shredded
2 cups green cabbage, shredded
Shallot, finely sliced (optional)
1 fennel bulb, thinly sliced with a mandoline, plus fronds
30g seeded mustard
30 g olive oil
30g honey

Method
Preheat the oven to 200°C. Mix the Parmesan, panko crumbs, orange zest, sage, salt & pepper on a serving plate.
On another plate, sprinkle the flour & top with salt & pepper. Coat each pork cutlet in the flour, shaking off the excess.

Beat the eggs & crushed garlic in a shallow bowl. Dip the floured pork cutlets into the beaten eggs. Now dip into the panko crumb mixture, coating all sides with the crumb.
Melt butter in a large heavy based oven safe frying pan, then add the oil. Add the cutlets (you may need to cook in two batches), cooking each side for 2 minutes, or until golden.
Add the pan to the oven, & cook for 7 minutes, or until the centre of the meat is 150°C.
Remove from the oven & wrap in foil to allow the meat to cook itself slowly, resulting in a juicy & tender meat.
Meanwhile, add the fennel, cabbage, shallots & orange segments to a large bowl. Combine honey, oil & mustard. Dress & toss the salad.
Serve your pork cutlets with salad & enjoy!
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