Pork Cutlets with Almond Picada
Photography by Manja Wachsmuth.
Juicy pork chops are paired with a Catalan topping of roasted almonds, crispy bread and smoked paprika. Substitute pork schnitzel or flattened slices of pork fillet for the chops if desired.
Serves: 4
INGREDIENTS
4 pork cutlets, bone in (we use Freedom Farms)
1 egg
1 clove garlic, crushed
1 teaspoon Dijon mustard
½ cup plain flour
olive oil and butter for cooking
sea salt and freshly ground pepper
Picada
1 cup small pieces ripped sourdough bread, crusts removed
2 tablespoons olive oil
½ teaspoon smoked paprika
1 clove garlic, crushed
1 teaspoon red wine vinegar
¼ cup skin-on whole roasted almonds, roughly chopped
2 tablespoons finely chopped flat-leaf parsley
To serve
lemon wedges
METHOD
Picada: Heat the oil and paprika in a sauté pan over a medium heat and fry the crumbs for a few minutes until golden and crisp, stirring constantly. Drain on kitchen towels. Combine the garlic and vinegar in a bowl and stir in the almonds, parsley and toasted crumbs. Season.
Pork: Beat the egg, garlic and Dijon mustard together in a shallow dish and season well. Put the flour on a large plate and season.
Trim any excess fat off the chops. Dip each chop in the egg mixture, letting the excess drip back into the dish then coat in the flour, shaking off the excess.
Heat a little oil and small knob of butter in a sauté pan over a medium heat and cook the chops for 4-5 minutes each side until just cooked through, turning down the heat if they are browning too fast. Cooking time will depend on the thickness of the pork. Drain on kitchen towels.
To serve: Place the chops on plates and top with a spoonful of picada, serving the rest separately. Serve with lemon wedges and the couscous if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.