Crumbed pork with lemon

Neil Perry
Crunch time: Crumbed pork.
Crunch time: Crumbed pork. Photo: William Meppem

OK, I love crumbed food. So don't think of just crumbed lamb cutlets or a piece of nice crumbed fried fish, but dive into a nice big pork cutlet. You can fry it in oil, but the flavour is much better with butter - it will cook to nut brown and add so much flavour. By all means, though, if you don't feel like pork, this simple approach is great with beaten-out chicken breast or a fillet of john dory.


4 x 200g pork cutlets, with bone

1/2 cup plain flour, seasoned

3 tbsp milk

1 large egg

1 1/2 cups panko breadcrumbs

1/2 tbsp chopped thyme leaves

1/2 tbsp chopped flat-leaf parsley leaves

4 tbsp olive oil, approximately

2 tbsp unsalted butter

lemon wedges, to serve


1. Lightly pound each cutlet with a mallet to flatten slightly. Prepare three separate shallow trays or bowls with seasoned flour in one, milk and egg whisked together in another, and the final one with breadcrumbs mixed with the herbs. Place the chops in the flour, coat well and shake off any excess. Dip each one in the egg mix, drain slightly, then coat evenly in the breadcrumbs. Place on a clean plate.

2. Place the oil and butter in a heavy non-stick frying pan on a medium heat. Depending on the size of the pan, you may need to cook the pork in batches. When the butter has melted, add the cutlets and cook until golden brown, about four minutes on each side. Add more oil if the pan starts to look a bit dry.

3. Serve with a wedge of lemon.

Serve with mustard slaw or you could also add a little salsa of washed capers chopped with the flesh of a lemon and some parsley to really bust the taste.