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Crumbed pork cutlets with tonnato sauce

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 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.

Find more pork recipes here.

Photography: Jan Ras
Videography: Romy Wilson
Food assistant: Kate Ferreira & Cherie Kustner

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Crumbed pork cutlets with tonnato sauce

Crumbed pork cutlets with tonnato sauce

Ingredients

Method