Brussels Sprout Salad with Crumbed Pork Cutlet
Recipe By Gemma Plunkett
Serves: 1
Ingredients:
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200g Brussels sprouts (about 6 large)
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2 anchovy fillets
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1 small garlic clove
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1 lemon
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½ tsp Dijon mustard
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¼ cup olive oil
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½ cup finely microplaned Parmigiano Reggiano
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1 pork cutlet
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½ cup plain flour
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1 egg, lightly beaten
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¾ cup breadcrumbs
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1 tbsp fennel seeds
- Salt and black pepper
- Vegetable oil, for shallow frying
- Lemon wedges, to serve
Method:
1. Start with the salad. To make the dressing, mash the anchovies in a medium bowl with a fork until they form a paste. Finely grate the garlic, add the Dijon mustard, squeeze in the lemon juice and drizzle the olive oil. Stir in the Parmigiano Reggiano and season generously with black pepper. Taste and adjust the seasoning if needed. Finely shred the Brussels sprouts directly into the bowl using a microplane, stopping about 1cm from the base. Alternatively, halve them and slice very finely with a knife. Toss well to coat in the dressing and set aside so the sprouts soften slightly while you cook the pork.
2. Place the pork cutlet between two sheets of baking paper and gently pound it with a rolling pin or another heavy object until slightly flattened. Place the flour, egg and breadcrumbs in separate bowls for crumbing. Season the flour and egg with salt and mix the fennel seeds through the breadcrumbs. Coat the pork first in flour, then in egg, then in fennel breadcrumbs, pressing so the crumbs adhere well.
3. Heat a heavy-based frying pan over medium heat and add enough vegetable oil for shallow frying (about 1cm deep). When hot, cook the pork cutlet for 3–4 minutes on each side, or until golden and cooked through. Transfer to a plate to rest briefly and sprinkle with a little salt. Serve the crumbed pork cutlet alongside the Brussels sprout salad with a wedge of lemon.
