Food and Cooking : Crumbed pork cutlets with pear chutney and warm potato salad

Food and Cooking : Crumbed pork cutlets with pear chutney and warm potato salad

Serves 4
Prep 30 minutes Cook 1 hour
1/4 cup plain flour
1 egg
1 cup dried panko breadcrumbs
4 (125g each) pork loin cutlets vegetable oil, for shallow-frying
 Pear chutney
1 small brown onion, chopped
2 medium ripe Dackham triumph pears, peeled. cored. roughly chopped
2 tablespoons brown sugar
1/4  cup cider vinegar
lo teaspoon allspice
Warm potato salad
600g chat potatoes
1/4  cup fresh flat-leaf parsley leaves
2 tablespoons olive oil
2 tablespoons white wine vinegar

1. Preheat oven to 180°C/160°C fan-forced. Place flour on a plate. Whisk egg in a shallow bowl. Place breadcrumbs
on a plate. Season with pepper. Coat 1 piece of pork in flour, shaking off excess. Dip in egg. Coat in breadcrumbs. Place on a plate. Repeat with remaining pork, flour, egg and breadcrumbs.

2.  Add enough oil to a deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook pork, in 2 batches, for 3 to 4 minutes each side or until golden. Transfer to a baking tray. Bake for 15 minutes, turning halfway
through cooking, or until just cooked through. Transfer to a plate lined with paper towel.

3. Meanwhile, make Pear chutney Place onion, pear, sugar, vinegar and allspice in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 20 minutes or until mixture thickens and pear is tender.

4 Make Warm potato salad Meanwhile, place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 12 minutes or until potatoes are just tender. Drain. Rinse under cold water. Set aside for 5 minutes to cool. Cut into quarters. Place in a large bowl. Add parsley, oil and vinegar. Season with salt and pepper. Toss to combine. Serve pork cutlets with pear chutney and potato salad.