Pork Cutlets with Almond Picada

, from Issue #45. August, 2015
Photography by Manja Wachsmuth.
    Pork Cutlets with Almond Picada

    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. 

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