4 270g pork cutlets<br />
120g toasted breadcrumbs<br />
100g manchego (Dry Spanish Cheese or use Parmesan), finely grated<br />
Handful of flat-leaf parsley, roughly chopped<br />
Zest of 1 lemon<br />
75g plain flour<br />
1 egg<br />
1 tbsp milk<br />
125ml olive oil<br />
Romesco sauce:<br />
<br />
2 red peppers, deseeded and cut into chunks<br />
? head of garlic<br />
Olive oil, to drizzle<br />
1/4 cup of blanched almonds, lightly dry-toasted<br />
? tsp dried chilli flakes<br />
2 tbsp sherry vinegar<br />
2 tbsp extra virgin olive oil<br />
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To serve:<br />
<br />
Romesco sauce<br />
Lemon wedges
1. Preheat the oven to 180C. Mix the breadcrumbs, manchego, parsley and lemon zest in a bowl and season.<br />
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2. Place the flour on a large plate. Beat the egg and milk together in a bowl. Dip the chops in the flour, and shake off any excess. Then coat with the egg and milk mixture and then dip into the breadcrumbs on both sides, pressing the crumbs into the pork.<br />
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3. Put a pan on a medium to high flame. Heat the olive oil and fry the chops for 2/4 minutes on each side or until lightly golden.<br />
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4. Place the chops onto a wire rack over a roasting tray and place in the oven at 180c for 10-15 minutes or until cooked.<br />
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5. Leave the pork to rest for 5 minutes. Serve with the romesco sauce and lemon wedges.<br />
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6. For the Romesco sauce, preheat oven 180C. Place peppers and garlic in roasting tin, drizzle with olive oil and roast for 15-20 minutes.<br />
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7. Squeeze garlic into blender, add capsicum and all other ingredients pulse to combine, making sure the sauce still has some texture.