Name: Crumbed sage & manchego pork cutlets
Yield: 6
Ingredients: ¾ cup plain flour; 1 tsp lemon pepper seasoning; 2 tbsp milk; 3 eggs, beaten; 3 cups fresh breadcrumbs; ⅔ cup grated manchego (see glossary) or parmesan cheese; ¼ cup thinly sliced sage leaves; 12 pork cutlets; ¼ cup olive oil; Lemon wedges, to serve (optional); Side salad, to serve

Ingredients

¾ cup plain flour

1 tsp lemon pepper seasoning

2 tbsp milk

3 eggs, beaten

3 cups fresh breadcrumbs

⅔ cup grated manchego (see glossary) or parmesan cheese

¼ cup thinly sliced sage leaves

12 pork cutlets

¼ cup olive oil

Lemon wedges, to serve (optional)

Side salad, to serve

Method

1.

Combine flour and seasoning in a bowl and milk and eggs in another bowl. Combine breadcrumbs, cheese and sage in a third bowl.

2.

Coat each pork cutlet in flour mixture then dip in the egg mixture. Finally, coat with breadcrumb mixture.

3.

Heat oil on barbecue hotplate or in a non-stick frying pan on a medium temperature and cook pork cutlets for 5 minutes on each side or until meat is cooked through.

4.

Serve with lemon wedges, if desired, and side salad.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

Ingredients

Method

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