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Hazelnut coated pork cutlets

Course Meat
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Author Giulia


  • 200 g of thinly slices of pork loin
  • 150 g of hazelnuts
  • 1 egg
  • Extra virgin olive oil
  • 4 potatoes
  • 2 cloves of garlic
  • 2 sprigs of rosemary
  • Salt
  • Strong mustard


  • Blend the hazelnuts into a coarse flour.
  • Beat the egg in a shallow dish. Coat each slice with the egg wash, then coat with the hazelnut flour.
  • Warm a few tablespoons of olive oil in a large pan and cook the pork cutlets for about 2-3 minutes per side, until golden brown.
  • Remove the pork and lay it on a plate with some kitchen paper. Sprinkle with salt.
  • As a side dish make fried potatoes: peel them, cut them into wedges and fry the potatoes in a large pan with olive oil, rosemary and garlic.
  • Serve potatoes and pork with a spoon of strong mustard.
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