Name: Pork Cutlets with Pan-Fried Fennel & Beans
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 pork loin cutlets, excess fat trimmed; 1/3 cup plain flour, seasoned; 1 egg, lightly beaten with 1 tablespoon water; 1 cup panko breadcrumbs; 1 tablespoon each dried parmesan and finely chopped fresh sage; 2 medium fennel bulbs, cored and thinly sliced; 2 cups green beans, trimmed; 2 each eschalots and garlic cloves, thinly sliced; 2 tablespoons each lemon juice and capers

Pork Cutlets with Pan-Fried Fennel & Beans

Dinner never looked so good.

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

4 pork loin cutlets, excess fat trimmed

1/3 cup plain flour, seasoned

1 egg, lightly beaten with 1 tablespoon water

1 cup panko breadcrumbs

1 tablespoon each dried parmesan and finely chopped fresh sage

2 medium fennel bulbs, cored and thinly sliced

2 cups green beans, trimmed

2 each eschalots and garlic cloves, thinly sliced

2 tablespoons each lemon juice and capers

Method

Place pork chops between 2 layers of plastic wrap. Lightly mallet to about 5mm thick. Dust chops in flour, then dip in egg and combined breadcrumbs, parmesan and sage.

Shallow fry in batches over a medium heat for 2-3 min each side or until golden and cooked through. Wipe pan clean.

Return pan to a medium-high heat. Add 1 tablespoon olive oil, fennel and beans. Cook stirring often for 5 min. Add the eschalots, garlic, lemon juice and capers, cook 1 min. Serve pork with fennel and beans. Garnish with fennel fronds, herbs and lemon wedges.

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Ingredients

Method

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