Master Chef Australia 2022 | Aldo's Pork Cotoletta Milanese Recipe

This weeks Master Chef Australia 2022 recipe we recreated is Aldo's crumbed pork cutlet with a fresh cabbage & apple salad. We were especially interested in the salad dressing, which is made from reduced lemon juice!

https://youtu.be/y8qVmp4Amgo

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Master Chef Australia 2022 | Aldo's Pork Cotoletta Milanese Recipe

Author: Traditional, but not

Prep time: 45 MinCook time: 30 MinTotal time: 1 H & 15 M

Ingredients

Pork cutlet Milanese-style

• 2 pork cutlets
• 100 g plain flour
• 2 eggs
• 2 Tbsp thickened cream
• Seasoned Panko breadcrumbs
• 100 ml olive oil
• 1 - 2 Tbsp clarified butter

Cabbage and Apple Salad

• 1/2 green cabbage
• 1 large apple (Golden Delicious or Granny Smith)
• Juice of 3 lemons
• 2 Tbsp sugar
• 200 ml olive oil

Seasoned Breadcrumbs

• 200 g Panko breadcrumbs
• zest of 2 lemons
• 2 Tbsp parsley, finely chopped

Instructions

Pork cutlet Milanese-style

1. If there is skin and excess fat on the outer edge of the cutlets you can trim it and cut into small pieces. Place them into a frypan over medium heat until the fat has rendered. Remove the pan from the heat and discard the crisp fat. Reserve the rendered fat for cooking the cutlets later. If there is no skin or excess fat just use more butter and oil for frying.
2. Flatten the meat of the cutlets with a meat tenderiser to a thickness of 1 centimeter and season with salt.
3. Place flour into one bowl and eggs, cream, salt and pepper into a another bowl and whisk until well combined.
4. Season Panko breadcrumbs with lemon and parsley and add into a third bowl.
5. Dust the cutlets in flour then dip into egg mixture to coat. Then coat cutlets evenly with the seasoned breadcrumbs.
6. Add olive oil to the pan of rendered fat (or clarified butter) and place over medium-high heat.
7. Add the crumbed cutlets and cook for 2 minutes on one side. Flip the cutlets and add more butter if you like.
8. Cook by basting the cutlets continuously till they cooked to your liking (around 70°C).
9. Remove from the pan and place onto a wire rack to rest. Transfer to a few layers of paper towel to rest for 5 minutes.
10. After the meat has rested serve with salad on top and place remaining lemon dressing on the side.

Cabbage and Apple Salad

1. Pour lemon juice into a saucepan and simmer until reduced by half. Then add sugar and stir until dissolved.
2. Transfer the juice into the canister of a stick blender and allow to cool in an ice bath.
3. When it is time to serve, add oil to the lemon juice in a thin steady stream while processing with a stick blender. Blend to a smooth and silky consistency.
4. Finely shave cabbage for the salad, using a box grater, a mandolin or a knife.
5. Shave the apple paper thin then julienne and add to the cabbage. Cover with iced water and set aside.
6. Drain the cabbage well and toss in some of the lemon dressing. Set aside in the fridge.