Pork cutlets with yogurt and lime sauce

Lunch
Dinner
Fresh meats
For gatherings
Summer nights
Olymel X Collaborations

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Escalopes de porc grillées servies avec sauce au yogourt et lime

Portions6

Preparation20 min

Cooking20 min

In collaboration with Maître Fumeur - Micael, passionate about smoker cooking, is a renowned chef on social media where he shares his love for outdoor cooking techniques. He offers a variety of recipes and tips for smoking meats, fish, and other foods.

Meat

1 pork shoulder, boneless butt capicola Olymel
2 eggs
3 tablespoons of steak spices
2 cups of Italian breadcrumbs
1/4 cup of feta cheese

Sauce

2 cups of goat yogurt
1/4 cup of cilantro
Juice of half a lime
Zest of 1 lime

Used products

Boneless pork shoulder butt capicola

Mix all the sauce ingredients using a whisk.
Break and beat two eggs in a bowl. Mix the breadcrumbs and steak spices in another.
Slice the capicola shoulder as thinly as possible, freeze the shoulder for 1 hour beforehand to make slicing easier.
Once sliced, put the cutlets in the eggs, then in the breadcrumbs.
Preheat the cooking plate to high temperature using a fat. Cook the cutlets for about 10 minutes on each side, turning regularly.
For serving, place the breaded cutlets on a plate and add the sauce on top. Garnish with cilantro and feta cheese.