Pork cutlets with yogurt and lime sauce
In partnership with
Preparation time
Cooking time
Portions
Maitre Fumeur
Micael is the smoke master, a chef and force of nature on social media where he shares his passion for ancestral cooking techniques. His repertoire includes a dizzying variety of recipes and tips for smoking meat, fish and other foods.ingredients
- 1 boneless pork shoulder butt capicola
- 2 eggs
- 3 tbsp. steak spices
- 2 cups Italian breadcrumbs
- 1/4 cup feta cheese
Sauce
- 2 cups goat yogurt
- 1/4 cup cilantro
- Juice of half a lime
- Zest of 1 lime
instructions
- Whisk together all sauce ingredients.
- Break and beat two eggs in one bowl. Mix breadcrumbs and steak spices in another.
- Cut the capicolle shoulder as thinly as possible; freeze the pork shoulder 1 h beforehand to make slicing easier.
- Once sliced, place the cutlets in the eggs, then in the breadcrumbs.
- Preheat the griddle to high temperature, with a drizzle of oil. Cook cutlets for about 10 minutes on each side, turning regularly.
- To serve, place the breaded cutlets on a plate and add the sauce on top. Garnish with cilantro and feta cheese.