Food

Pork Cutlets with Pan-Fried Fennel & Beans

Dinner never looked so good.
Richard Whitbread
4
10M
10M
20M

Ingredients

Method

1.

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.

2.

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

3.

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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