Although I am pretty new to the world of dukkah, the thought of a crunchy roasted nut mixture blended with spice and herbs is certainly worth my attention. Dukkah is an Egyptian blend of crushed roasted nuts, spice and sometimes herbs and is most often eaten with bread dunked in olive oil. It didn’t take long for my mind to wander over to the meat section though, and imagine crunchy Dukkah Crusted Pork Cutlets. Quite addictive with their crunchy nutty coating and particularly delicious with a curried mayonnaise.
Easy to put together for a weeknight meal, especially if the dukkah is made up in advance. I chose to do a cutlet rather than a thicker cut of meat as the nuts tend to burn easily. The cutlets cook quickly so the nuts are less likely to burn, plus there’s a great ratio of crunchy coating to meat. I used a handful of panko breadcrumbs in the coating even though they are not normally found in traditional dukkah. The addition of a small amount of breadcrumbs to the nut mixture really helps the coating adhere to the cutlet. Resist the urge to crank the heat when pan frying these, the nuts will burn before you know it. Medium low heat is what you’re after. They’ll appear not to be cooking at all, but after a few minutes the nuts will start to turn a lovely burnished gold and the pork will just be starting to cook around the edges. Flip, and a few minutes later they’re ready for the table.
Feel free to experiment with your dukkah, using different nuts and/or spices. The ones used in Dukkah Crusted Pork Cutlets are commonly used but my own variation of sorts. I really enjoyed the mint in the dukkah coating and the fresh mint in the curried mayonnaise as it was fresh, bright and a great match for the cutlets. Enjoy!
Recipe Source: Compelled To Cook