Mains
Herb Crusted Pork Cutlets with Vegie Medley
Prep 30 mins. /Cook 15 mins.
serves 4
Easy
Herb Crusted Pork Cutlets with Vegie Medley
Method
Cutlets
- Place the flour in a large shallow bowl. Season with salt and pepper. Place the beaten egg in another shallow bowl and the panko crumbs with rosemary in a third shallow bowl
- Press the cutlets into the seasoned flour, dip in the egg wash and press into the rosemary crumbs to completely coat. Transfer coated cutlets to a plate or small tray lined with baking paper. Place in the fridge for 10-15 minutes, if time permits (this helps the crumb to stick to the cutlets while cooking).
- Preheat the oven to 180°C/200°C fan forced. Heat the Spreadable and oil in a large oven-proof frying pan or flame-proof baking tray over medium to high heat. Add the cutlets and shallow-fry for 2 minutes each side or until golden brown. Transfer to a plate lined with paper towel and keep warm.
Vegie Medley
- Heat the Spreadable with the garlic and onions in the same cleaned pan or tray over medium heat. Add the zucchini, broccolini and tomatoes. Season to taste. Return the cutlets to the pan or tray, then transfer to the oven and cook for about 10 minutes or until cutlets are cooked through and vegetables are golden.
IN THIS RECIPE
Spreadable Original Soft
We’ve taken the five-star Western Star taste you know and love and made it soft and spreadable. Ideal for sandwiches, toast, pancakes and more.
More Mains recipes
Runny white sauce?
If your white sauce isn’t thick enough, you can whisk in a little cornflour and water paste or begin again by making another roux and whisking in the runny white sauce in place of the milk.