Crumbed Pork Cutlet and Coleslaw
Crumbed Pork Cutlet and Coleslaw
Cooking Mode:
Combi
Steam:
25% Max
Equipment
- Chefs Knife
- Paring Knife
- Large Mixing Bowls
- Large Baking Tray
- Whisk
- Cake Rack
- Small Baking Tray
- Paper Towel
Ingredients
Ingredients- 2 Pork Cutlet
- 1/4 Red Cabbage
- 1/4 Wombok (Chinese Cabbage)
- 1 Carrot
- 1 Chilli
- 1 Red Capsicum
- Spanish Onion
- 1 Red Chilli
- 1 Red Apple
- 50-60gm Kewpie Mayonnaise
- 1/2 Continental Cucumber
- 1/2 Spanish Onion
- 1 Red Chilli
- 1 Red Apple
- 50-60gm Kewpie Mayonnaise
- Fried Shallots
- Cracked Place Pepper
- Salt
- 6-8 Sprigs Parsley
- 6-8 Sprigs Coriander
- 2 Eggs
- 100gm Plain Flour
- 100gm Panko Breadcrumbs
- 100gm Milk
- Oil Spray
METHOD
Cut the pork around the bone where the flesh meets the loin. Using a paring knife scrape away the flesh from the bone working from the loin end to the cut end of the rib bone.
(This technique is “to French” the bone)
Place the flour into a shallow tray and season liberally with salt and pepper. In another tray place the breadcrumbs and in a mixing bowl whisk together eggs and milk.
Coat the pork cutlet in flour and shake off the excess flour then dip it into the egg and then into the breadcrumbs. Place the pork onto a baking sheet that has been liberally sprayed with cooking oil. Repeat the process with the remaining two cutlets.
Place the crumbed cutlets into a pre-heated oven combi setting 210 °C for 18-20 minutes
While the pork cooks finely slice the cabbages, chilli and Spanish onion and add to a large mixing bowl. Remove the outer
skin from the cucumber and slice it into long strips. Do the same with the carrot, capsicum and apple. Pick the parsley and coriander and add to the other ingredients. Toss the salad well with some salt and fried shallots, add the mayonnaise and toss well again. Place the “slaw” into a large serving bowl. Set the salad aside until the pork is cooked
Once the pork is cooked remove it from the oven and let it rest for 5-6 minutes.
Place the pork on a large serving plate with some lime or lemon cheeks and serve with the coleslaw
(This technique is “to French” the bone)
Place the flour into a shallow tray and season liberally with salt and pepper. In another tray place the breadcrumbs and in a mixing bowl whisk together eggs and milk.
Coat the pork cutlet in flour and shake off the excess flour then dip it into the egg and then into the breadcrumbs. Place the pork onto a baking sheet that has been liberally sprayed with cooking oil. Repeat the process with the remaining two cutlets.
Place the crumbed cutlets into a pre-heated oven combi setting 210 °C for 18-20 minutes
While the pork cooks finely slice the cabbages, chilli and Spanish onion and add to a large mixing bowl. Remove the outer
skin from the cucumber and slice it into long strips. Do the same with the carrot, capsicum and apple. Pick the parsley and coriander and add to the other ingredients. Toss the salad well with some salt and fried shallots, add the mayonnaise and toss well again. Place the “slaw” into a large serving bowl. Set the salad aside until the pork is cooked
Once the pork is cooked remove it from the oven and let it rest for 5-6 minutes.
Place the pork on a large serving plate with some lime or lemon cheeks and serve with the coleslaw
HINTS & TIPS
Your butcher will “French” your pork cutlets if asked, this will give a better presentation to your finished dish
Combi mode is excellent for crumbed food it takes away the need for frying in oil yet still yields crispy golden results
A simple homemade coleslaw is a great addition to any dinner, cheap to make and can be packed with punchy chilli or zesty citrus flavours
Combi mode is excellent for crumbed food it takes away the need for frying in oil yet still yields crispy golden results
A simple homemade coleslaw is a great addition to any dinner, cheap to make and can be packed with punchy chilli or zesty citrus flavours
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