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June 27, 2017

Crumbed Pork Cutlets with hazelnuts and sage

Posted on August 14, 2013 by in pork, rsg

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crumbed

Crumbed to me has always meant “something rolled in crumbs and then baked”. On further investigation I learned that “crumbed” can also mean ” drunk as a skunk” and  ” really messed up” as in a car! Fortunately, I do not have to concern myself with the last two meanings and I can focus on something rolled in crumbs and baked….yum!

Crumbed chicken is by far my children’s favorite, but that is only by an inch because my beef with its crumbly deliciousness score top marks with the family too! Crumbing does not necessarily always mean “unhealthy”, because in my Philips Airfryer I can crumb fish, chicken and pork without the added quilt of deep-frying!


Before I get to the  crumbing bit, I want to tell you guys how important it is to have your own butcher. Yes, I know it sounds awfully pretentious, almost like “my hairdresser, “my Chiro” and the worst in the collection “my gynie”! This past month or so, I had to develop quite a few unique meat recipes and every time I went too the local supermarkets to ask for specific cuts, I was so disappointed. Then a friend introduced me to her butcher! He has this little old fashioned butchery, complete with fly mesh door , a cashier and a butcher with awesome knife skills. Stephen became my hero overnight, he understood terms like  “Man ribs” and “Jacobs ladder beef” and his eyes lit up every time I challenged him with something new. They make delicious smoked pork ribs and cheese sausages and on Saturday mornings people queue  in the street to get their hands on these meaty treats. I can recommend  Boulevard Butchery in Goodwood any day. They are not on the city’s shortlist of meat suppliers, but they promise and a deliver  reliably sourced quality meat, good craftsmanship and  unbeatable prices! Ask for Stephen or Frank and thank me later!

crumbed

I went to Stephen and asked for pork cutlets, about 3 cm thick and it was exactly what I wanted to make these crumbed pork cutlets . I also crumbed with hazelnuts this time, because it makes this recipe high fat, low carbs and also gluten-free! Of course pork and sage are a match made in heaven and  with a light coleslaw on the side, it was a meal fit for a king!

Crumbed Pork cutlets

serves 4

Ingredients

4 pork cutlets  –  about 3 cm thick ( that’s how we like them)

20 ml olive oil

250 g hazelnuts

5 – 6 big sage leaves

salt and pepper

Method

First you have to roast the hazelnuts. Place them in a  pan and over medium heat roast them until the skins start to come off and you can smell the nuts. It burns really quickly so watch the pan. Once the nuts have roasted,  take hem outside, rub them between your hands and blow the skins away. Grind the nuts with the sage leaves in your grinder.

Preheat oven to 180C. Rub the pork cutlets with olive oil and coat with the hazelnuts.  Place on a baking sheet band bake in the oven for 25-30 minutes or until the pork is done. Serve with this easy coleslaw!

crumbed

Coleslaw

serves 4

Ingredients

2 small cabbages or ½ a big one – grated or sliced thinly

1 small pineapple – core removed and grated

125 ml greek yogurt

125 ml homemade mayonaise

100 ml chopped walnuts ( optional)

Method

Mix the cabbage and pineapple and then add the yogurt, mayonnaise and nuts. Serve with the pork!

 crumbed

 Tomorrow morning just after the 9 o’clock news, I will be  back in my seat at RSG studios, sharing this easy recipe with you! Get ready to be amazed! I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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 PS – This is not a paid for post, just me sharing a good reliable butcher!

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