Gremolata or gremolada is a chopped herb condiment classically made of lemon zest, garlic and parsley. In this recipe Chef Tommy has used a fabulous Australian Native BBQ Spice Mix to complement the traditional Milanese blend. The result is outstanding.
If it is at all possible ask your butcher to pound your pork loin chops about 1/4 inch thick with their meat tenderizer. If that option is not available to you; start by laying your pork chops on a secure cutting board one at a time.
Lay down an 18in. piece of plastic wrap on your cutting board. Next lay the pork loin chop on the plastic wrap. Then fold the plastic wrap over the pork chop. Using a meat tenderizer or the back of a heavy saute pan begin to pound the pork loin chop. Continue to tenderized the chop until it is about 1/4 inch thick all the way around. Repeat this process with all four chops.
When they are all pounded out, lay the cutlets out on a plate and store in the refrigerator.
Next, combine all finely chopped ingredients for the gremolata in a bowl. Mix thoroughly until all ingredients are well incorporated.
Heat the peanut oil in a large saute pan or braising pan.
While the oil is heating up, set up the breading station by using three small bowls. Add the flour to the first bowl, the eggs to the second bowl, and the breadcrumbs to the last one.
Take your pork cutlets out of the refrigerator and season well with Herbie's Native BBQ Spice Mix. Dredge each cutlet with flour, then egg, then the breadcrumbs. Arrange them on a cutting board until ready to fry.
Once the oil reaches a temperature of 350 degrees add the cutlets to the oil. (You may have to pan fry them in batches). Once they are golden brown, drain them on paper towels, season with more Herbie's Native BBQ Spice Mix and serve immediately with the fresh herb gremolata. Enjoy with a glass of Williamson Wines Clarissa Vin Rouge.