Italian recipes
20 minutes
Crumbed pork cutlets with tonnato sauce
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Crumbed pork cutlets with tonnato sauce
4
Easy
20 minutes
20 minutes
Ingredients
- 4 pork chops
- 2 free-range eggs, beaten
- 290 g toasted breadcrumbs
- canola or extra virgin olive oil, for shallow frying
- celery leaves, chopped, for serving For the tonnato sauce:
- 1 x 170 g can tuna in olive oil
- 10 anchovies
- 2 free-range eggs, soft-boiled
- 1 lemon, juiced
- ¼ cup extra virgin olive oil
- 10 capers, chopped
Method
1. Coat each chop in the beaten egg, then dip into the breadcrumbs. Shallow fry until golden brown, then finish in the oven at 180°C for 10–15 minutes until cooked through.
2. To make the tonnato sauce, separate the egg yolks from the soft-boiled eggs. Place in a blender and add the remaining ingredients. Blend all the ingredients until smooth.
3. Serve the chops with a generous amount of sauce. I like to serve this with creamy mashed potatoes or cauli mash and a crisp fresh celery leaf salad.
Cook's notes: You can use raw egg yolks in the tonnato sauce if you prefer. We soft-boiled whole eggs and separated the slightly cooked egg yolk from the egg white to make the sauce.
For an extra crunch, used the leftover breadcrumbs and eggs to make a crispy topping. Mix the leftover breadcrumbs with the egg until well combined and toast in a pan until golden brown and crispy. Crumble over the cooked pork chops.
Photography: Jan Ras
Videography: Romy Wilson
Food assistant: Kate Ferreira & Cherie Kustner