Today I've done a variation on the absolute classic crumbed cutlet. Who doesn't love a cutlet?
I know I am very likely to order one if I see it on a menu. But when we are being health concious we tend to think about the frying aspect so maybe deny ourselves this scrummy dish. Well this different take might make you change your mind.
This is my Buttermilk Pork Cutlet which is oven baked instead of pan fried. It is also not made with the formula flour/egg/crumb covering that we are used to.
2-4 pork loin chops
300 ml buttermilk
4-5 sprigs of fresh rosemary, finely chopped
heaped teaspoon dried chilli flakes
2 cups of fresh bread crumbs. (I used 4 slices of stale wholegrain sourdough )
1/2 cup grated parmesan cheese
spray olive oil
Firstly it is marinated in buttermilk combined with rosemary and chilli flakes for at least an hour before cooking. Buttermilk contains a culture and is acidic like yoghurt, so it has the effect of tenderising the meat. The pork that we buy routinely these days tends to be very low in fat through out the meat and lacks the marbling that you might see in red meat. I suppose this reduces our overall fat intake, but unfortunatley we sacrifice flavour and tenderness in our pork meat. So this marinade has the duel properties of boosting the flavour and tenderising the meat. Buttermilk is practically fat free as well, so other than the bread crumbs, there is no extra fat or starch added to the coating. If you need to do a gluten free version, just use gluten free bread in the processor to make the crumbs.
Pour the buttermilk into a shallow container and mix in the rosemary and chilli flakes. immerse the pork chops in the marinade ensuring that they are well coated, then cover and refrigerate for at least an hour.
In another shallow dish, combine bread crumbs, parmesan, 2 large pinches of salt and ground black pepper to taste. I take the meat out of the buttermilk marinade and put it straight in the bread crumbs, pressing so that they stick well to the outside. It's then placed on a baking paper lined tray and sprayed with olive oil spray.
2 cups of small diced pumpkin
1/2 a head of a small cauliflower
1-2 cups rocket leaves
1/2 tsp tumeric
1/2 tsp ground coriander seed
3/4 tsp ground cumin
salt & pepper
Cut up pumpkin into small pieces about 2cm square. Cut cauliflower into florets, cutting largest florets in half.
Place in baking dish lined with baking paper.
Combine olive oil with salt, cumin, turmeric and coriander seed.
Drizzle over vegetable and toss so that veg pieces are evenly coated in spiced oil. Grind black pepper over veggies.
Bake at 180 degrees c Remove from oven after 15 minutes and turn veg over . Squeeze over juice of half lemon and replace in oven for further 15-25 minutes.
Set aside and allow to cool to room temperature.
Tip: the buttermilk and breadcrumb technique works equally well with any meat you might want to do a bread coating on; chicken, veal and even fish. Just alter the herb component to better suit the meat!
What ingredient substitutions have you tried? Did they triumph or bomb?
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