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Perfect crisp-yet-moist pork fillets served with the sweet sourness of winter citrus and some peppery leaves. This is perfect as a light meal but if you want something heavier, add some mashed potatoes generously seasoned with burnt butter and chopped fresh sage. Hmmmm.

Crumbed pork fillet


  • 650 g pork fillet, cut into thick slices
  • 125 ml flour
  • 10 ml mustard powder
  • salt and freshly ground black pepper
  • 2 jumbo eggs
  • 250 ml breadcrumbs
  • oil for frying

Chef's hint: You can use 4 large, thick cut pork chops and de-bone and flatten them if you prefer a more flavoursome cut of meat.


Place each slice of pork between two sheets of plastic and flatten with a mallet to about 5 mm thick.

Combine the flour and mustard powder in a shallow dish, and season well with salt and pepper. Whisk the eggs, and place in a separate shallow dish. Also place the breadcrumbs in another shallow dish.

Coat each slice of meat first with the flour, then dip in the egg, and then into the breadcrumbs, patting the crumbs lightly to adhere to the meat and give it an even coating. Place in the fridge for 10 20 minutes.

Preheat the oven to 180 C. Heat a generous amount of oil in a frying pan, and fry each slice until golden brown both sides. Place on absorbent paper to drain. Transfer to a baking sheet coated with non-stick spray, and bake in the oven for about 10 minutes or until cooked through.

Serve with a drizzle of lemon juice, boiled new potatoes and a fresh garden salad.

Serves 4 - 6