A Hearty + Delicious Dinner Recipe For A Crisp, Highlands Night
Comfort food comes into its own in the cooler months and a delicious pork cutlet cooked the Italian way will absolutely hit the comfort spot!
Pork Cotoletta is when the pork cutlet is cooked with the bone in and ‘breaded’. Cooking with the bone in adds to the taste and the juiciness of this delicious cut.
The wonderfully fabulous Stefano Marvello of The Italian Cooking Experience shares his take on Pork Cotoletta with us [+ we are lovin’ the sauce, just quietly…..].
“This is one of my favourite autumn dishes. It’s so delicious and simple to cook,” Stefano says.
“I serve seasonal veggies or salad with this dish.”
“This cream sauce can be used for any pasta but is truly amazing with gnocchi. You can also serve it with roast chicken and potatoes instead of traditional gravy.”
Here’s Stefano’s recipe for you to try.
INGREDIENTS
- 4 pork cutlets
- 1 cup of breadcrumbs
- 2 cloves of garlic finely grated
- ½ cup of finely chopped flat leaf parsley
- ⅓ cup of grated parmesan cheese
- 2 eggs beaten in bowl
- ⅓ cup plain flour
- ⅓ cup olive oil
- 300ml pouring cream
- Zest of 1 lemon and juice of half a lemon. Reserve the other half if required.
- 2 tablespoons of butter
- 8 sage leaves
- Salt and pepper
|| Read more about Stefano Marvello… We chat to Stefano about how his Italian heritage has influenced his food philosophy and journey. Read it here ||
METHOD
Let’s start with the pork cutlet….
- Trim excess fat off the cutlet. Leave some as it adds flavour. Using a rolling pin or meat tenderiser flatten out the meat on the cutlet to about 1cm thick.
- Season flour with ½ tsp each of salt and pepper.
- Add the garlic, cheese and flat leaf parsley to the breadcrumbs in a large bowl and mix in well.
- Coat the cutlet in flour and then dip in the egg mixture until nice and sticky.
- Coat generously with the bread crumb mix. Repeat until all is done.
- Cover the cutlets and place in the fridge for 30 minutes to allow the breadcrumb mixture to stick.
- In a large heavy base pan add the olive oil and heat to high.
- Add the cutlets and reduce heat a little so the oil does not burn the cutlet.
- Cook on each side for 4 minutes.
- Remove and place on absorbent paper and place in the oven to keep warm.
And here’s how to create the Lemon and Sage Cream Sauce….
- Melt the butter with the sage leaves and cook until nutty brown or until foam specks appear.
- Turn the butter to low and slowly add the cream, lemon zest and juice.
- Add more lemon juice to your taste, and season with salt and pepper.
Ohhhhhh we can actually taste that right now – sounds droolworthy, right?
Would be good for a dinner party too. Easy AND tasty!
Love it, thanks Stefano!
Immerse yourself in the art of making Italian food with Stefano at The Italian Cooking Experience in Burradoo.
Choose from three fabulous experiences: Pasta Master, the Long Italian Lunch + Fundamentals of Italian Cooking – all amazing! And you get to eat what you cook – yay!
You can also book private events for birthdays, team building, hens or bucks parties or a special family experience! Find out more here.
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