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Parmesan and sage pork cutlets with spiced tomato relish

Name: Parmesan and sage pork cutlets with spiced tomato relish
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 4 x 220g pork cutlets; 2 1/2 cups day-old sourdough, torn; 82.50 ml sage leaves, finely chopped; 100g parmesan; 2 eggs; 80ml milk; Plain flour, to dust; Sunflower oil, to shallow-fry; Lemon wedges and salad leaves; For the relish; 2kg tomatoes, roughly chopped; 2 garlic cloves, finely chopped; 250ml white wine vinegar; 400g caster sugar; 1 tsp ground black pepper; 1 tsp ground ginger; 1/2 tsp ground allspice; 1/3 tsp cayenne pepper; 1/4 tsp ground cloves

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Parmesan and sage pork cutlets with spiced tomato relish

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Parmesan and herb crusted pork cutlets are extra tasty with this homemade relish.

4 x 220g pork cutlets
2 1/2 cups day-old sourdough, torn
1/3 cup sage leaves, finely chopped
1 1/4 cups (100g) finely grated parmesan
2 eggs
1/3 cup (80ml) milk
Plain flour, to dust
Sunflower oil, to shallow-fry
Lemon wedges and salad leaves
For the relish
2kg tomatoes, roughly chopped
2 garlic cloves, finely chopped
1 cup (250ml) white wine vinegar
400g caster sugar
1 tsp ground black pepper
1 tsp ground ginger
1/2 tsp ground allspice
1/3 tsp cayenne pepper
1/4 tsp ground cloves

Method

1.

For the relish, place all the ingredients and 2 tsp salt in a saucepan over high heat and bring to the boil. Reduce heat to low, then simmer for 1 3/4-2 hours until reduced and thickened. Transfer to sterilised jars. Store for up to 3 months.
2.

Place the cutlets on a board and cover with plastic wrap. Flatten with a rolling pin until 1.5cm thick. Season.
3.

Place sourdough in a food processor and whiz to fine crumbs. Combine in a bowl with sage and parmesan. Whisk eggs and milk together in a bowl, then place flour in a third bowl. Holding the cutlets by the bone, dust with flour and shake to remove any excess. Dip into the egg mixture, then coat with the breadcrumb mixture.
4.

Heat 2cm oil in a large frypan over medium heat. Cook cutlets for 3 minutes each side or until golden and cooked through. Serve with tomato relish, lemon wedges and salad leaves.