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Haloumi and herb crumbed pork cutlets

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Ready in less than 40 minutes, these haloumi and herb crumbed pork cutlets are unbelievably easy to make. Served with a fresh salad, it’s a tasty and nourishing dinner option the whole family will enjoy.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, (+ 10 mins chilling)
Haloumi and herb crumbed pork cutlets


  • 2 Coles Brand Australian Free Range Eggs
  • 2 cups (140g) fresh breadcrumbs (made from day-old bread)
  • 125g haloumi, coarsely grated
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tbs finely chopped chives
  • 4 (about 200g each) Coles Australian Pork Cutlets
  • Canola oil, to shallow-fry
  • 100g mixed salad leaves
  • 100g cherry tomatoes, halved
  • 1 avocado, stoned, peeled, coarsely chopped
  • 1 Lebanese cucumber, coarsely chopped
  • 1 tbs balsamic vinegar
  • 1 tbs olive oil
  • Lemon wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Whisk the eggs and ¼ cup water in a shallow dish. Combine the breadcrumbs, haloumi, parsley and chives on a plate. Using a meat mallet, pound the pork to 1cm vthickness. Dip the pork in the egg mixture then press in the breadcrumb mixture to coat. Transfer to a plate. Place in the fridge for 10 mins to chill.
  2. Step 2

    Heat the oil in a large frying pan over medium heat. Cook the pork for 4-5 mins each side or until golden and just cooked through.
  3. Step 3

    Meanwhile, combine the salad leaves, tomato, avocado and cucumber in a large bowl. Drizzle with vinegar and oil and toss to combine. Divide among serving plates. Serve with pork cutlets and lemon wedges.