Pork: Cutlets with an Onion Crust

Cutlets with an Onion Crust


  • salt and pepper to taste
  • 0.25 tsp. salt
  • a little pepper
  • clarified butter to fry
  • 1 dl white wine
  • 1 dl meat bouillon
  • 3 tbsp. breadcrumbs
  • 2 tbsp. white flour
  • 2 fresh egg yolks
  • 1 tsp. lemon juice
  • 1.5 dl single cream for sauces
  • 4 pork chops (approx. 200 g each)
  • 50 g shallot, finely chopped
  • 2 tsp. medium-hot mustard
  • 1.5 tbsp. Sbrinz cheese
  • 2 tbsp. chives, finely chopped
Order the ingredients from COOP@home


Pre-heat the oven to 60°C. Preheat the platter and 4 plates. Season the meat, coat both sides with the flour and then shake off the excess. Thoroughly mix the egg yolk and mustard. Generously coat each side of the meat with the mixture. Mix the shallots, breadcrumbs and Sbrinz cheese, season with salt. Spread the mixture over, press on.

Heat the clarified butter in a non-stick frying pan. Reduce the heat. Fry the cutlets in batches over a low heat, onion side down, for approx. 8 mins. Turn the meat, finish cooking over a medium heat for approx. 8 mins. Remove and keep warm on the warmed platter.

Pour the wine into the same pan and loosen any bits that have stuck to the bottom of the pan. Add stock and bring to the boil. Reduce the liquid to 150 ml. Stir in the cream, bring to the boil, season. Arrange the cutlets with the sauce and scatter over the chives.


  • Pork
  • 40 mins Preparation/cooking time: ca. 40m
  • Servings For 4 people
  • Nutrition 520 Kcal