Italian

Pork cotoletta with sage and white wine sauce

Name: Pork cotoletta with sage and white wine sauce recipe
Yield: 6
Cuisine: /italian
Ingredients: 6 x 350g pork cutlets, trimmed, rind removed; Flour, to dust; 400g stale white breadcrumbs; Zest of 1 lemon, plus wedges to serve; 1/2 cup (40g) parmesan, finely grated; 1/4 cup flat-leaf parsley, finely chopped; 1 1/2 cups (375ml) milk; 3 eggs; Vegetable oil, to fry; 2 tbs extra virgin olive oil; 60g unsalted butter; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 2 tbs sage leaves, finely chopped; 1 cup (250ml) white wine; 1 1/2 cups (375ml) pure (thin) cream

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jul 21, 2020

Going back to basics may just be the way forward, say Colin Fassnidge and Anthony Puharich, who refine a retro feel-good feed.

6 x 350g pork cutlets, trimmed, rind removed
Flour, to dust
400g stale white breadcrumbs
Zest of 1 lemon, plus wedges to serve
1/2 cup (40g) parmesan, finely grated
1/4 cup flat-leaf parsley, finely chopped
1 1/2 cups (375ml) milk
3 eggs
Vegetable oil, to fry

Sage and white wine sauce

2 tbs extra virgin olive oil
60g unsalted butter
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tbs sage leaves, finely chopped
1 cup (250ml) white wine
1 1/2 cups (375ml) pure (thin) cream

Method

1.

Working with 1 cutlet at a time, use a meat mallet to pound to 1cm-thick. Season flour with salt and pepper, then spread on a large plate. Place breadcrumbs in a large bowl with zest, parmesan and parsley. Season and mix to combine. In a separate bowl, beat together milk and eggs. Lightly coat cutlets first in the flour mixture, then the milk mixture, and finally in the breadcrumb mixture. Place on a tray and chill for 15 minutes.
2.

Meanwhile, for the sage and white wine sauce, heat the oil and butter in a medium non-stick frypan over medium-high heat. Add onion, garlic and sage and cook, stirring occasionally, for 4-5 minutes until onion has softened. Add wine, scraping the bottom of the pan with a wooden spoon, and cook until reduced by half. Stir in cream, bring to the boil and reduce heat to medium. Simmer for 8-10 minutes until thickened. Season to taste, set aside and keep warm.
3.

Preheat oven to 160°C. Heat a large deep frypan with 3cm oil until hot (test with a cube of bread, it should turn golden in 30 seconds). In batches, fry the cutlets, turning occasionally, for 4-5 minutes until golden. Place cutlets on a baking tray and bake for 8-10 minutes until the meat is cooked to your liking. Rest for 5-6 minutes before serving. Drizzle over sage and white wine sauce and scatter with freshly ground black pepper. Serve with lemon wedges.