Melbourne's #1 Food Market

Sage & Parmesan Pork Cutlets with Orange, Cabbage & Fennel Salad

Recipe by Style My Plate

  • 4 x pork cutlets
  • 2 tbsp unsalted butter
  • 2 tbsp vegetable oil
  • 1 cup plain flour
  • 2 eggs, lightly beaten
  • 1 garlic clove, crushed
  • 1 cup grated parmesan
  • 2 cups panko crumbs
  • 2 tsp Cara Cara orange zest
  • 1/2 cup sage, roughly chopped
  • Salt & pepper
  • 2 Cara Cara oranges, peel & segmented
  • 2 cups red cabbage, shredded
  • 2 cups green cabbage, shredded
  • Shallot, finely sliced (optional)
  • 1 fennel bulb, thinly sliced with a mandoline, plus fronds
  • 30g seeded mustard
  • 30g olive oil
  • 30g honey
  1. Preheat the oven to 200°C. Mix the Parmesan, panko crumbs, orange zest, sage, salt & pepper on a serving plate.
  2. On another plate, sprinkle the flour & top with salt & pepper. Coat each pork cutlet in the flour, shaking off the excess.
  3. Beat the eggs & crushed garlic in a shallow bowl. Dip the floured pork cutlets into the beaten eggs. Now dip into the panko crumb mixture, coating all sides with the crumb.
  4. Melt butter in a large heavy based oven safe frying pan, then add the oil. Add the cutlets (you may need to cook in two batches), cooking each side for 2 minutes, or until golden. Add the pan to the oven, & cook for 7 minutes, or until the centre of the meat is 150°C. Remove from the oven & wrap in foil to allow the meat to cook itself slowly, resulting in a juicy & tender meat.
  5. Meanwhile, add the fennel, cabbage, shallots & orange segments to a large bowl. Combine honey, oil & mustard. Dress & toss the salad.
  6. Serve your parmesan pork cutlets with salad & enjoy!

Get Your Ingredients