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Crumbed sage & manchego pork cutlets

An easy-to-make and tasty main - by Kerrie Worner
  • 24 Oct 2016
Crumbed sage & manchego pork cutlets
Nicky Ryan
Serves 6
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Ingredients

¾ cup plain flour

1 tsp lemon pepper seasoning

2 tbsp milk

3 eggs, beaten

3 cups fresh breadcrumbs

⅔ cup grated manchego (see glossary) or parmesan cheese

¼ cup thinly sliced sage leaves

12 pork cutlets

¼ cup olive oil

Lemon wedges, to serve (optional)

Side salad, to serve

Method

  1. Combine flour and seasoning in a bowl and milk and eggs in another bowl. Combine breadcrumbs, cheese and sage in a third bowl.

  2. Coat each pork cutlet in flour mixture then dip in the egg mixture. Finally, coat with breadcrumb mixture.

  3. Heat oil on barbecue hotplate or in a non-stick frying pan on a medium temperature and cook pork cutlets for 5 minutes on each side or until meat is cooked through.

  4. Serve with lemon wedges, if desired, and side salad.

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