Recipe: Pork Cotoletta with Italian Coleslaw

Pork-Cotoletta-with-Italian-Coleslaw

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!

 

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