- 6 x 200g Linley Valley Pork Cutlets, with the bone on
- 2 whole eggs
- half cup plain flour
- 2 cups bread crumbs
- half cup grated parmesan cheese
- 2 tbsp finely chopped basil
- 2 tbsp finely chopped flat parsley
- salt and pepper to taste
- 1 tbsp salted butter
- splash olive oil
Set up 3 different trays or bowls form left to right each holding one of the following; plain flour, beaten eggs and crumbs mixed with the parmesan. Place the pork in the flour and coat well, drop into the beaten eggs and coat well again. Finally place the cutlet into the crumb mixture and press the crumbs in firmly with the heel of your hand. For a crunchier crumb, repeat the egg and crumbs process. Heat the butter and olive oil in a thick based pan and cook the cutlets until golden brown. Rest on absorbent paper and then eat immediately.
Place some mashed potato on your plate with a cheek of lemon and top with the juicy Parmesan crumbed pork.