Crumbed Pork Cutlets with Diane Sauce by Manu

Serves 4 | Prep Time: 20mins | Cook Time: 10mins

INGREDIENTS

Pork Cutlets

4 pork cutlets (300g each)

Salt and pepper, to taste

¼ cup plain flour

2 eggs, lightly beaten

1 teaspoon Dijon mustard

2 teaspoons extra virgin olive oil

2 cups (100g) panko breadcrumbs

1/3 cup finely grated parmesan

2 tablespoons finely chopped parsley

Vegetable oil, to shallow-fry

2 x 150g pouches Diane Sauce by Manu

Apple Slaw

¼ cup extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

1 teaspoon honey

½ wombok cabbage, finely shredded (4 cups shredded)

2 pink lady apples, julienned

2 green spring onions, thinly sliced diagonally

¼ cup thinly sliced fresh mint

1/3 cup toasted slivered almonds

METHOD

1. One at a time, place cutlets between two sheets plastic wrap and pound with a meat mallet until even thickness. Season with salt and pepper, then dust in flour, shaking off excess.

2. Combine eggs, mustard, oil and 1 tablespoon water in a shallow dish. Combine breadcrumbs, parmesan and parsley in a separate shallow dish.

3. Dip cutlets into egg mixture, then into breadcrumb mixture, pressing to coat.

4. Heat enough oil in a large deep frying pan to shallow-fry over medium heat. Cook pork for about 4 to 5 minutes on each side, or until golden brown and cooked through. Transfer to a plate lined with absorbent kitchen paper.

5. To make slaw, whisk oil, vinegar, lemon juice and honey in a large bowl. Add remaining ingredients and toss to combine.

6. Heat Diane Sauce by Manu in a small saucepan over medium-high heat until hot.

7. Drizzle sauce over pork cutlets and serve with slaw.

Manu’s Tip:

Pork cutlets can be crumbed up to one day ahead and kept in the fridge. For a change, replace cutlets with chicken breast steaks.