Crisp, tender and deeply savoury, these pork cutlets are a favourite for quick mid-week dinners. We quickly flatten a rare breed pork cutlet before crumbling with free-range eggs and panko breadcrumbs. After a quick pan fry, they are doused in an easy lemon caper beurre noisette which adds a delicious bistro-style flourish. Serves four.

Ingredients

• Four rare breed pork cutlets
• Three free-range eggs
• Plain flour
• Panko breadcrumbs
• 200ml sunflower oil
• 150g unsalted butter
• A small handful of salted capers, rinsed
• One lemon, peeled and segmented into 1cm cubes
• A small handful of parsley, finely sliced
• Sea Salt
• Black pepper

How to crumb a pork cutlet

Remove the cutlets from their wrapping and pat dry.

Using a mallet, tenderise each pork cutlet and flatten to a thickness of 2cm.

Season 100g of plain flour with salt and pepper and beat the eggs together in a separate bowl.

Dredge the pork cutlets by coating them in the seasoned flour, then dipping them into the beaten egg, followed by the breadcrumbs.

Cooking the cutlets

Heat the sunflower oil in a heavy-based frying pan until a sprinkle of breadcrumbs turns golden and sizzles.

Fry each cutlet for 2-3 minutes per side, until golden and cooked through. Remove from the pan to rest on a rack while the beurre noisette is made.

Making the caper lemon beurre noisette

Wipe out any remaining oil from the pan before making the beurre noisette.

Heat the pan to medium heat then add the butter.

Slowly melt the butter until it reaches a rich caramel colour.

Add the capers and lemon segments to the pan and fry for 30 seconds.

Remove the pan from the heat, then add the sliced parsley and stir through.

Slice each pork cutlet against the grain and plate with a generous amount of the caper lemon beurre noisette.

Serve with warmed potato gratin and a bright, leafy salad.