Serves 4 – This dish is typically made with veal, but the dish is also possible with chicken or pork. For this recipe, you need a large pork cutlet with the bone, the flash heathen quite thinly.


  • 4 large pork cutlets, bone in
  • 2 eggs, beaten with some salt and pepper
  • Approximately 6 tablespoons dried white breadcrumbs
  • Plenty of olive oil and vegetable oil for shallow frying
  • 500 g purple sprouting broccoli
  • 2 garlic cloves, peeled and sliced
  • 1/2 chilli, chopped
  • 1 lemon quartered


  • Place the cutlets on a piece of clingfilm or greaseproof paper, and cover with another piece. Beat the fleshy parts, with a mallet or something heavy. You want the meat to spread and become a little thinner. Remove the film or greaseproof paper.
  • Dip the cutlets in the beaten eggs, then coats with breadcrumbs
  • Pour enough mixed oil into a large shallow pan to covert base. heat it until it starts to bubble, then fy the cutlets on a medium-high heat for at least 5 minutes on each side until golden brown. Set aside and keep warm
  • Blanch the sprouting broccoli in a pan of boiling water for  few minutes before gently frying in a pan with the sliced garlic, chopped chilli and a little olive oil until softened.
  • Serve the cutlets with lemon quarters

Recipe by Antonio Carluccio and photo by Alistair Hendy