- serves 4 people
- preparation 20 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 2.2 kg (5 lb) pork butt, trimmed
- 2 cups (300 g) plain (all-purpose) flour
- kosher salt and freshly ground black pepper, to taste
- 6 large eggs, lightly beaten
- 4 cups (475 g) breadcrumbs
- 2 cups (500 ml) canola oil
- lemon wedges, to serve
Instructions
Slice the pork into 1 cm (½-inch) thick slices. Roll out plastic wrap onto your work surface. Place 1 slice of pork on the plastic wrap and cover with another piece of plastic wrap. Pound the pork out into a thin sheet, about 5-6 mm (¼-inch) thick.
Place the flour in a large bowl and season generously with salt and pepper. Place the egg and breadcrumbs into two separate bowls. Working with one piece of pork at a time, place it in the flour, then the egg (make sure it coats it completely!), then the breadcrumbs. Repeat with all the pieces of pork.
Heat the oil in a large skillet over medium-high heat. Working with 1 piece of pork at a time, fry it, flipping once, until golden brown, about 6 minutes. Remove from pan and transfer to a paper towel-lined plate. Season with salt and repeat with the remaining pieces of pork. Serve with lemon wedges.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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