Herbed pork cutlets







Cook Time

10-15 Min


  • 1 egg
  • 75g/3oz dried breadcrumbs
  • 50g/2oz fresh basil, chopped
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh thyme
  • 450g/1lb pork cutlets
  • 2 tablespoons vegetable oil
  • salt and freshly ground black pepper
  • In a shallow dish, lightly beat the egg. In a separate dish, stir together the breadcrumbs, basil, oregano, Parmesan, thyme, salt and pepper.
  • Dip the pork into the egg to coat well, then press into the breadcrumb mixture, turning to coat all over.
  • In a large frying pan, heat half the oil over a medium heat. Working in batches, cook the pork for 8–10 minutes until just a hint of pink remains inside, turning once during the cooking time and adding the remaining oil if necessary. Remove from the pan and divide among four serving plates. Serve hot with accompanying salad or vegetables.
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