Crumbed sage & manchego pork cutlets
An easy-to-make and tasty main
- by
Kerrie Worner
Nicky Ryan
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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
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Combine flour and seasoning in a bowl and milk and eggs in another bowl. Combine breadcrumbs, cheese and sage in a third bowl.
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Coat each pork cutlet in flour mixture then dip in the egg mixture. Finally, coat with breadcrumb mixture.
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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.
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Serve with lemon wedges, if desired, and side salad.
