The boys cook feel-good co­to­letta.

Go­ing back to ba­sics may just be the way for­ward, say Colin Fass­nidge and An­thony Puharich who re­fine a retro feel-good feed.

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We’re cel­e­brat­ing pork and how ver­sa­tile and amaz­ing it is. While peo­ple will nat­u­rally think of veal when talk­ing about a co­to­letta, that’s not to say you can’t use other cuts of meat, and pork works par­tic­u­larly well.

We’re also in try­ing times. You go into the su­per­mar­ket and you’re not nec­es­sar­ily sure what’s avail­able. So if you want to buy veal and you can’t get it, pork is a great sub­sti­tute.

It’s slightly more af­ford­able now, too. Af­ford­abil­ity is im­por­tant for our de­li­cious. read­er­ship – af­ford­abil­ity is very 2020.

That’s the thing re­ally right now isn’t it? It’s 2020 and every­one is liv­ing on a shoe­string bud­get, so pork is the veal of 2020.

We’re very 2020. An­other thing that’s very 2020 is buy­ing lo­cal, and be­cause our pork here has the bone in, you can guar­an­tee that it’s Aus­tralian.

Ex­actly. So now we’ve got our main in­gre­di­ent all agreed upon. We’re go­ing to flat­ten down the cut­let a bit with a mal­let – but we don’t want it to be too thin.

Yes, too thin is an ab­so­lute no-no for co­to­letta. It makes it like card­board.

We’ll add some lemon zest and parme­san to the bread­crumbs for a bit of bite. We want a nice, crispy out­side. And I know every­one pre­tends they don’t like these creamy sauces but re­ally they do. It’s like a prawn cock­tail. Every­one loves a prawn cock­tail but they’re afraid to order it, but when they do they love it! This is the prawn cock­tail of schnitzels.

It’s nostalgia – and you don’t want to say you like it, but you do. This is creamy, salty, crunchy – what’s not to love!

Ex­actly. And you know, if you’ve never tried to cook a co­to­letta be­fore, now’s the time to do it. A: We have been cook­ing all sorts of things we haven’t made be­fore at home. Every­one is cook­ing more now. We’re learn­ing to ap­pre­ci­ate the sim­ple things again.


6 x 350g pork cut­lets, trimmed, rind


Flour, to dust

400g stale white bread­crumbs

Zest of 1 lemon, plus wedges to serve 1/ 2 cup (40g) parme­san, finely grated 1/4 cup flat-leaf pars­ley, finely chopped 11/ 2 cups (375ml) milk

3 eggs

Veg­etable oil, to fry


2 tbs ex­tra vir­gin olive oil

60g un­salted but­ter

1 onion, finely chopped

2 gar­lic cloves, finely chopped 2 tbs sage leaves, finely chopped 1 cup (250ml) white wine

11/ 2 cups (375ml) pure (thin) cream

Work­ing with 1 cut­let at a time, use a meat mal­let to pound to 1cm-thick. Sea­son flour with salt and pep­per, then spread on a large plate. Place bread­crumbs in a large bowl with zest, parme­san and pars­ley.

Sea­son and mix to com­bine. In a sep­a­rate bowl, beat to­gether milk and eggs. Lightly coat cut­lets first in the flour mix­ture, then the milk mix­ture, and fi­nally in the bread­crumb mix­ture. Place on a tray and chill for 15 min­utes.

Mean­while, for the sage and white wine sauce, heat the oil and but­ter in a medium non-stick fry­pan over medium-high heat. Add onion, gar­lic and sage and cook, stir­ring oc­ca­sion­ally, for 4-5 min­utes un­til onion has soft­ened. Add wine, scrap­ing the bot­tom of the pan with a wooden spoon, and cook un­til re­duced by half. Stir in cream, bring to the boil and reduce heat to medium. Sim­mer for 8-10 min­utes un­til thick­ened. Sea­son to taste, set aside and keep warm.

Pre­heat oven to 160°C. Heat a large deep fry­pan with 3cm oil un­til hot (test with a cube of bread, it should turn golden in 30 sec­onds). In batches, fry the cut­lets, turn­ing oc­ca­sion­ally, for 4-5 min­utes un­til golden. Place cut­lets on a bak­ing tray and bake for 8-10 min­utes un­til the meat is cooked to your lik­ing. Rest for 5-6 min­utes be­fore serv­ing. Driz­zle over sage and white wine sauce and scat­ter with freshly ground black pep­per. Serve with lemon wedges.

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