Taste of Cyprus Local Food Pork picatta with parmesan crust

Pork picatta with parmesan crust

By chef Antonis Nicolaou

Ingredients

  • 2 pork fillets well-cleaned of their fat and fibers
  • 2 eggs
  • 1 cup milk
  • 3 tablespoons flour
  • 1 cup grated Parmesan
  • Salt and pepper
  • Oil for frying,
  • 12 Snow Peas cleaned from their fibers for garnishing (optional)

Bulgur:

  • 1 cup thick bulgur
  • ½ cup vermicelli noodles, broken into small pieces
  • 1 medium onion finely chopped
  • 1 mature red tomato peeled and chopped
  • 2 cups chicken broth
  • Salt and pepper

Tomato salad:

  • 2 ripe, moderate tomatoes cut into cubes / dices
  • 2 teaspoons drained capers
  • 2 tablespoons olive oil
  • 1 teaspoon chopped coriander
  • Salt and pepper

Method

Step 1:

Prepare the salad first and store it in the refrigerator. Cut the fillets in about 4-5 cm thick pieces (about 60 grams each) and hit them one by one to make them as thin as possible, carefully not to tear them.

Step 2:

Salt the fillet slices. Mix the eggs and milk in a bowl (or deep dish) with a wire. Mix the flour with Parmesan in a second bowl.

Step 3:

Mix the picattas with the eggs, turn them to catch everywhere and press down. Then wrap them in the Parmesan mix with flour, making sure they are covered everywhere. Put them on a tray, cover them with a plastic film and store for 1 hour in the refrigerator.

Step 4:

In the meantime, prepare the bulgur. Heat the olive oil in a saucepan and saute the onion with the vermicelli until they become golden brown. Add the tomatoes and boil for 2 minutes. Pour the broth in, wait for it to boil and pour the bulgur. Once it is boiled, lower the heat and simmer for 5-7 minutes. Remove the pot from the fire, cover the bulgur with a towel and allow it to draw its liquids for 10 minutes.

Step 5:

Heat plenty of oil in a large frying pan and fry the picattas, one or two each for about 3 minutes from each side, until they are golden brown. Make them drain on absorbent paper and serve them with the bulgur and salad. If you want to garnish with the snow peas, boil them in plenty of salted water for 3 minutes, drain them, pour them in a bowl with chilled water to cool and re-drain.

Top Stories

162 new cases, five deaths announced on Monday

The Health Ministry announced the death of five persons due to COVID-19. This raises the death toll from the virus in Cyprus to 175,...

Where to get antigen rapid tests on Tuesday

The Health Ministry announced the following antigen rapid test sites for Tuesday, 19 January 2021: LIMASSOL Apostle Loucas Church, Agios Athanasios 08:30-16:30 Agios Stylianos Church, Linopetra 08:30-16:30 Cultural...

Searches for 70 year old woman missing at sea suspended due to bad weather

Searches to find a 70 year old woman missing off the Phiikoudes beach in Larnaca have been suspended due to extremely bad weather conditions...

Tourist arrivals plunge by 84% in 2020 in one of Cyprus’ worst tourist seasons due to Covid

Tourist arrivals in Cyprus reached a mere 631,609 plunging by 84.1% year on year in one of the worst ever season for Cyprus’ tourist...

Germany demands release of Kremlin critic Navalny

Germany on Monday demanded the release of Kremlin critic Alexei Navalny, detained on Sunday on his return to Russia, and said it would discuss...

Taste

Squash soup

Ingredients: 1 kg pumpkin, cut into small cubes, approximately 5 cups 2 medium (400g) sweet potatoes, cut into cubes, approximately 2 ½ cups 1 chopped leek, only...

Mezedes

No visit to Cyprus is complete without enjoying the traditional meal of many small dishes known as ‘meze’. This large feast, which has been a...

Prawns with fried cheese, barley shaped pasta

Put the barley shaped pasta into a small pan with salted water, bring to a boil and when tender, drain. Peal the prawns leaving...

Salmon and shrimp sheftalies

Mix all ingredients for tabbouli in a bowl and keep to one side so flavours can combine. Prepare the sheftalies: wash and soak the casing...