Prep time: 45 minutes
Cook time: 40 minutes
Serves 4.
Know the news with the 7NEWS app: Download today
Ingredients
1 ½ cups panko breadcrumbs
½ cup finely grated parmesan
1/4 cup finely chopped flat leaf parsley
Finely grated zest of 1 lemon
1 garlic clove, crushed
4 pork loin cutlets, bone-in, butterflied
Seasoned flour, to dust
2 eggs, lightly beaten
Vegetable oil, for shallow frying
Grilled lemon halves, to serve
Flat leaf parsley, to garnish
Brussels Sprouts Salad
8 Brussels sprouts, trimmed, shredded
4 red radish, thinly sliced into batons
2 tbs olive oil
2 tbs lemon juice
100g finely grated parmesan
Apple, whiskey and miso sauce
500g green apples, peeled, cored, chopped
2 tbs water
2 tbs whiskey
1 tbs brown sugar
1 tbs white miso
2 tsp lemon juice
Method
1. To make salad, combine Brussels sprouts, radish, oil and lemon juice in a bowl. Season. Toss to combine. Refrigerate until ready to serve. Stir in parmesan just before serving.
2. To make sauce, place all ingredients in a medium saucepan over medium heat. Cook, stirring, until apples are soft and broken down. Stir in sugar, miso and lemon juice. Remove from heat. Using a stick blender, blend sauce until very smooth. Season.
3. Combine panko breadcrumbs, parmesan, parsley, lemon zest and garlic in a large bowl.
4. Dust pork in flour. Dip in egg. Coat in panko crumb mixture.
5. Shallow fry until golden and crisp. Drain on absorbent paper. Season.
6. Serve pork and salad with sauce and grilled lemon halves. Garnish with parsley.
Tip
On the day our pork cutlets were very thick, so we chose to butterfly them for quick and even cooking.