09/08/2018

Pistachio Crumbed Pork Cutlets with Quick Corn Relish

Juicy pork cutlets in a crisp crumb coating with nutty pistachios and fragrant thyme, with a cheeky little 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 pistachios
1 tablespoon chopped thyme or rosemary
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 corn kernels
2 spring onions, chopped
1/3 cup sweet chilli sauce
2 teaspoons lemon juice

Method

Combine breadcrumbs, pistachios, 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 Corn Relish, lemon wedges and salad.
QUICK CORN RELISH Use a fork to slightly crush the corn kernels and mix in remaining ingredients. Serve with pork.

Tips

Cutlets can be crumbed and kept refrigerated for up to 24 hours.

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