Crumbed Pork Chops with Corn and Cucumber salad

Instructions

To make the salad, place the cucumber and the Rhodes Quality Whole Kernel Corn into a medium bowl.
Add the onion and toss to mix.
Add the parsley, yoghurt, mayonnaise, lemon juice and siracha and toss well to mix.
Season to taste with salt and pepper and refrigerate until serving.
Place the flour, beaten eggs and Hinds Southern Coating Original into three separate bowls.
Dip each pork cutlet in the flour and shake off any excess.
Coat each pork cutlet with egg and then dip in the Hinds Southern Coating until evenly coated.
Heat equal amounts of oil and butter in a medium non-stick frying pan.
Fry each cutlet in the pan, in batches if required, turning over until the coating is golden and crispy and the pork cutlet is cooked through.
Serve hot with the corn and cucumber salad.

Cooking Tip - Seal the pork cutlets on each side until golden, then finish off in the air fryer or oven until cooked through

Product used- Hinds Southern Coating Original