Crumbed pork cutlets with hot honey and summer slaw

Ingredients

• 4 pork cutlets

• ½ cup plain flour

• 2 tbsp garlic powder

• 2 eggs, lightly beaten

• 2 cups panko breadcrumbs

• 2 tbsp mayonnaise

• ¼ cup Greek-style yoghurt

• 1 lime

• 1 telegraph cucumber

• 2 cups shredded green cabbage

• 2 celery stalks, sliced

• ½ cup mint leaves, shredded

• vegetable oil, to shallow fry

• ¼ cup hot honey (see note)

Method

1. Step 1

   Season the pork with salt and pepper. Set up three separate bowls: one with the flour combined with half the garlic powder, a second with the beaten eggs, and a third for the panko crumbs.

2. Step 2

   Pat the pork dry with paper towels to ensure the coating sticks to the meat. Dust the pork in flour, then dip into the egg wash and finally into crumbs. Firmly press the crumbs into the cutlets with the palm of your hand to create a solid crust.

3. Step 3

   Place the cutlets on a tray lined with baking paper and chill in the fridge while you make the slaw. This sets the coating so it doesn’t flake off in the pan.

4. Step 4

   For the slaw, whisk the mayonnaise, yoghurt, garlic powder, and lime zest and juice in a large bowl. Season to taste. Peel, seed and thinly slice the cucumber. Add the cucumber, cabbage, celery and mint to the dressing and toss well. Refrigerate until ready to serve.

5. Step 5

   Heat 3cm of oil in a large non-stick frying pan over medium-high heat. Fry the cutlets for 4 minutes per side until deeply golden and cooked through. Drain on paper towels.

6. Step 6

   Drizzle the crisp cutlets with hot honey and serve with the chilled slaw on the side.

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