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Crumbed pork cutlets with Mum's potato salad

Method

  • Preheat oven to 180°-200°C fan forced (200°-220°C normal).
  • Cook the potatoes in lightly salted boiling water until tender. Drain well.
  • Heat a little oil in a heavy-bottomed pan and gently cook the bacon until crispy.
  • Then gently toss the bacon with the potatoes and any cooking oil. Set aside. 
  • Place seasoned flour in one bowl, egg mixed with milk in another, and the breadcrumbs in a third bowl.
  • Then flour, dip in egg wash and crumb the pork cutlets. Refrigerate for up to 15 mins. 
  • When ready, heat a layer of oil in a heavy-bottomed pan (that can go into the oven) and seal the pork on one side.
  • Then turn the pork over and cook in the oven for about 8 mins until fairly firm when pressed. 
  • Combine the mayonnaise and sour cream with a squeeze of lemon juice and the mustard. Taste for seasoning. 
  • Toss the potatoes with the dressing to taste and the spring onions.
  • Serve the cutlets with a good mound of potato salad and lemon wedges on the side.
  • nb. Potato salad should be served at room temperature - not straight out of the fridge.

Ingredients

  • 10 chats (baby potatoes), peeled & halved or quartered
  • sea salt & freshly ground pepper
  • olive oil
  • 4 rindless bacon rashers, sliced
  • plain flour
  • 1-2 eggs
  • ½ cup milk
  • breadcrumbs
  • 4 pork cutlets, battened out a bit
  • ½ cup mayonnaise
  • 2 tbsp sour cream
  • 2 lemons
  • 1 tspn Dijon mustard
  • 2 spring (green) onions, chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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