26/06/2026
Pork Cotoletta
Stopped into G.McBean Family Butcher and grabbed a couple of really nice pork chops for this one. People think pork is just for roasting, but it’s one of the most versatile proteins you can cook with. Done properly, it stays juicy under high heat and gives you that contrast – really crispy outside, soft in the middle.
Thin, crumbed, fried whole, then sliced for the table. Bit of lemon, Kewpie on the side. That’s all it needs.
Serves 4
2 large pork chops, about 400g each from G.McBean Family Butcher
3/4 cup plain flour, seasoned
2 eggs, beaten
1 1/2 cups panko breadcrumbs
3/4 cup grated pecorino
1/4 cup flat-leaf parsley, finely chopped
Olive oil for frying
1/2 small green cabbage, finely shredded
2 tbsp olive oil
1 tbsp lemon juice
Lemon wedges and Kewpie to serve
Pound pork between baking paper to about 1cm thick. Pat dry.
Set up your crumbing station. Flour, then egg, then panko mixed with pecorino and parsley. Coat in that order, pressing the crumb on firmly.
Heat olive oil to 170-180°C, about 5-7mm deep. Fry 3-4 minutes each side, basting with hot oil as it cooks. You want it deeply golden.
Rest for 5 minutes. Toss cabbage with olive oil, lemon, salt and pepper.
Slice and serve with cabbage, lemon and Kewpie.
