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Dukkah Crusted Pork Cutlets

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Dukkah Crusted Pork Cutlets
Tender pork with a crunchy nutty coating, loads of flavour and is particularly delicious with the minty curried mayonnaise.
Dukkah Crusted Pork Cutlets
Course Main Meal
Servings
Ingredients
Yogurt Mint Sauce
Course Main Meal
Servings
Ingredients
Yogurt Mint Sauce
Dukkah Crusted Pork Cutlets
Instructions
Dukkah Crusted Pork Cutlets
  1. Preheat oven to 180°C / 350°F.
  2. Roast pine nuts and cashews in a single layer on a baking sheet for 10-12 minutes, turning half way through.
  3. Allow to cool completely before proceeding.
  4. Once nuts are cool pulse in a food processor until broken down to small bits.
  5. Be careful not to over process or nuts will turn to a paste.
  6. Add sesame seeds, breadcrumbs and remaining spices.
  7. Pulse 2-3 times to combine.
  8. Set aside.
  9. Cut pork tenderloin into 2 cm thick slices.
  10. Using a meat mallet, pound each slice between pieces of plastic wrap into a cutlet no more than 1 cm thick.
  11. Season both sides of the cutlets with salt and pepper.
  12. Whisk eggs together in a shallow bowl and place dukkah in a separate shallow bowl.
  13. Dunk one cutlet into egg bath and then into dukkah mixture, pressing slightly to coat both sides.
  14. Arrange pre-coated cutlets on a parchment lined baking sheet.
  15. When all cutlets are coated, heat 1 tablespoon canola oil in a large skillet over medium-low heat.
  16. Add 4-5 cutlets to the pan cooking approximately 4 minutes per side, adjusting heat lower if necessary as the nuts burn easily.
  17. Remove cooked cutlets from pan and wipe out any stray bits with a paper towel.
  18. Repeat with more oil and cutlets.
  19. Keep cooked cutlets warm in a low oven.
  20. Serve immediately with Yogurt Mint Sauce.
Yogurt Mint Sauce
  1. In a small bowl whisk together all ingredients and allow to rest in refrigerator for at least 30 minutes to blend flavours.
Recipe Notes

Resist the urge to turn up the heat when cooking the cutlets.
The nuts will burn very easily!
A medium-low temperature is best even though the cutlets will not sizzle when you put them in the pan.
After a few minutes the nuts will turn golden and they are ready to flip.

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