16/06/2022

Hazelnut and Fennel Pork Cutlets with Quick Corn Relish

Whether it's cotoletta or schnitzel, I'm a sucker for crumbed meat and crumbed cutlets in particular. My favourite bit is nibbling the bone after! Here, juicy pork cutlets get a makeover with a hazelnut and fennel crumb and a cheat's corn relish on the side.

Serves:

4 Prep Time: 15 minutes

Cooking Time: 15 minutes

Download Recipe PDF

Ingredients

2 cups fresh or panko breadcrumbs
1/3 cup chopped hazelnuts
1 tablespoon fennel seeds
1 tablespoon chopped thyme
1 teaspoon salt
4 large pork cutlets
seasoned flour, for coating
1 large egg, lightly beaten
extra light olive oil or canola oil, for shallow frying
lemon wedges, for serving
QUICK CORN RELISH
1 cup canned corn kernels
2 spring onions, chopped
1/3 cup sweet chilli sauce
2 teaspoons lemon juice

Method

Combine breadcrumbs, hazelnuts, fennel seeds, thyme and salt together. Coat pork cutlets in seasoned flour, dip in egg and coat in crumb mixture. Allow to stand on a wire rack for 5-10 minutes for crumbs to set.
Just prior to serving, shallow fry in hot oil on both sides until golden. Drain on an oven tray lined with absorbent paper. Remove the paper and bake at 200°C for 5-10 minutes to finish cooking. The pork is best served a little pink.
Serve with Quick Corn Relish, lemon wedges and salad.
For the Quick Corn Relish, use a fork to slightly crush the corn kernels and mix in remaining ingredients. Serve with pork.
VARIATION Use lamb cutlets in place of pork.

Tips

TIPS Cutlets can be crumbed and kept refrigerated for up to 24 hours.
STYLING Stack the cutlets on top of each other for serving and top with a little relish and thyme. Garnish with hazelnuts.
DRINK MATCH Chardonnay, apple or pear cider.

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