Try the best of Italian cooking at the comfort of your home with this Pork Cotoletta with Italian Coleslaw recipe. These pork cutlets are cooked freshly with a breadcrumb, egg and parmesan crumb, accompanied with an authentic Italian coleslaw made with basil, mint and watercress. Download the recipe HERE.
(Serves 2)
Ingredients (For the pork)
- 4 x 260-280g loin of pork cutlets from good quality organic free
range pork. (Ask your butcher to remove the skin from the cutlets &
scrape the bones clean!) - 3 large free range eggs
- 80ml milk
- 60g (about ½ cup) plain flour
- 160g panko (Japanese) breadcrumbs
- 20g (1 tablespoon) freshly grated parmesan cheese
- 20g (¼bunch) parsley leaves, picked & washed, finely chopped
- Zest of 1 lemon
- Sea salt & freshly milled black pepper
- 120ml canola oil
- 80g unsalted butter
- 4 large Lemon wedges
Ingredients (For the coleslaw)
- 300g (about ¼ of a small) cabbage cut into fine julienne
- 40g (½ bulb) baby fennel, thinly sliced on a mandoline (vegetable slicer)
- 20g (½ of a small) red onion, thinly sliced
- 40g (2-3 small) radishes, thinly sliced on a mandoline (vegetable slicer)
- 20g (¼bunch) basil leaves, picked & washed
- 20g (¼bunch) mint leaves, picked & washed
- 20g (¼bunch) parsley leaves, picked & washed
- 20g (1 tablespoon) tiny salted capers, rinsed in cold water, drained
- 20g (1 tablespoon) freshly grated parmesan cheese
- 20g (¼bunch) watercress, picked & washed
- 80g baby peas, podded & blanched
- 10ml (2 teaspoons) chilli oil
- 40ml (2 tablespoons) freshly squeezed lemon juice
- 80ml (4 tablespoons) Extra Virgin Olive Oil
- Freshly milled black pepper to taste & a generous pinch of sea salt
Method (For the Pork)
Step 1
Use a meat tenderizer to flatten each pork cutlet (sandwiching the meat between 2 freezer bags will assist, or ask your butcher to do this). You want the meat to be no more than 10mm thick
Step 2
Beat the eggs & milk together with a pinch of salt & a couple of turns of the pepper mill
Step 3
Mix the crumbs with the lemon zest, parsley & parmesan, add a pinch of salt & a couple of turns of the pepper mill
Step 4
Lightly dust the cutlets in the flour, then coat them with the egg, the coat them with the crumbs, taking care to press the crumbs on firmly
Step 5
Place the crumbed cutlets on a tray in the fridge until you are ready to cook them
Step 6
When you are ready to cook (after making the coleslaw below), heat 2 large frypans ( or cook them in 2 batches in 1 large frypan, if that is all you have, keeping the cooked cotolettas warm in a low oven while cooking the second batch!)
Step 7
Add the oil & heat until a few crumbs sizzle when dropped in. Add the butter & as it is melting add the cotolettas & cook until golden brown, for about 3-4 minutes. Carefully turn them over & give them another 3-4
Method (For the coleslaw)
Step 1
Place all the prepared vegetables, herbs & cheese in a large bowl & toss together.
Step 2
Add the oils, lemon juice, salt & pepper & toss again
Step 3
Taste & adjust the seasoning if necessary
Step 4
Divide between 4 large plates by piling up the ingredients high, making sure you get all the small pieces that fall to the bottom of the bowl!