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Serves 4 Make the most of the short feijoa season by whipping up a batch of this to go with your next roast pork dinner, or these panko-crusted pork cutlets. INGREDIENTS

For the sauce: (makes about 2 cups) 4 large, ripe feijoas - peeled and roughly chopped 4 granny smith apples, peeled, cored and roughly chopped 2Tb maple syrup 1 tsp fresh ginger, grated 2-3 sprigs fresh thyme Sea salt, freshly ground black pepper For the pork cutlets: 4 pork cutlets 1 cup panko breadcrumbs ½ cup plain flour 1 large egg, lightly beaten Oil for frying


For the feijoa and apple sauce:

1. Place all the sauce ingredients in a medium saucepan and bring to the boil.

2. Reduce heat to low, cover and cook for approx. 20 minutes, stirring occasionally until the fruit is tender.

3. Discard the thyme sprigs and gently crush the mixture with a fork, leaving some of it chunky. Season to taste and set aside to cool slightly.

4. Serve sauce warm or at room temperature.

For the pork cutlets:

1. Place the flour, eggs and panko crumbs in shallow bowls and season each with salt and pepper.

2. Dip the cutlets into the flour, then the beaten egg followed by the breadcrumbs to coat. Cover and refrigerate if not cooking immediately.

3. Heat enough oil to cover the base in a large frying pan over medium heat. Add the crumbed cutlets and cook for 4-5 minutes each side until golden and crisp and just cooked through.

4. Drain cutlets on crumpled paper towel and serve with the feijoa and apple sauce.


· Store sauce in a sealed container in the refrigerator for up to a week.

Recipe, styling and photography: Harriet Harcourt for Genuinely Southern Forests.

More recipes can be found online at

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