Baking these tender pork cutlets give them a satisfying crunch.

Ingredients

Serves 4

Prep time: 20 Mins

  • 200g Panko Bread crumbs
  • 4 tbsp rapeseed oil
  • 2 large free range eggs
  • 450g pork loin, trimmed and cut into 8 pieces
  • 120g tomato ketchup
  • 65g Worcestershire sauce
  • 1 tbsp soy sauce
  • 2 tbsp cider vinegar
  • 1/2 tsp honey
  • 300g white cabbage, shredded
  • 200g red cabbage, shredded
  • 3 scallions, sliced
  • 1/2 bunch coriander leaves
  • Salt and pepper for seasoning

Method

1. Heat the oven to 200oC fan and place a wire rack on a baking sheet in the centre of the oven.

2. Using a separate baking sheet toss the breadcrumbs with 3 tbsp of the oil. Spread out evenly on the the sheet and place in the oven. Cook until light golden for about 3 minutes. Remove and allow to cool.

3. Place the pork loin pieces between two sheets of cling and beat out until approx 6 mm in thickness.

4. Place the eggs into a large bowl and whisk together. Season each cutlet with salt and pepper. Dip into the egg mix and shake off any excess. Then dip into the pre roasted breadcrumbs. Press the breadcrumbs into each cutlet to ensure they are all evenly coated. Place on the wire rack in the oven and cook for approximately 12-13 minutes until cooked through. Remove and allow to rest.

5. Mix together the ketchup, Worcestershire, soy sauce and 1 tsp of cider vinegar. This is your dip for the cutlet when serving.

6. In a separate bowl add the the white and red cabbage, scallions and coriander. Add the remaining cider vinegar, oil and the honey. Evenly mix together.

7. Serve the breaded pork, dipping sauce and slaw