My mother and grandmother have hearts of gold. From the time I was a child they would always welcome my idea of inviting one or more friends for lunch, so we could do our homework together in the afternoon.
I live in the countryside, so bringing friends over for lunch required a bit of organization. My friends’ parents needed to coordinate with the bus driver the day before so my classmates could take the yellow school bus that would drop them off in the countryside after school. My excitement would start on that shared bus ride.
That ride, often more than half an hour long, felt like a mini adventure—fields, white country roads and tiny villages passing by. For those unaccustomed to long trips through the countryside it was almost like a school trip. When I traveled alone I used that time to daydream: games, building tree huts, imagining a little sister, or counting down to Christmas. I started to build castles in the air.
The bus left us at the edge of my small village, and we walked home with heavy backpacks, sharing gossip, laughter and plans for the afternoon. As soon as we arrived, my mother or grandmother would greet us with a smile and call out the familiar line, “Wash your hands, it’s ready on the table!”
Those days felt special, and the menu reflected that. Lunch would usually start with a generous portion of pasta—meat sauce or basil pesto—followed almost always by fried cutlets. My mother and grandmother chose dishes they knew children would love, even the picky eaters.
The cutlets might be chicken, turkey or pork. The meat was always tender and juicy inside, protected by a crisp golden crust. Grandma would often fry potatoes too—the real kind: peeled, cut into wedges and fried in olive oil until perfectly crisp. After this hearty meal a bowl of seasonal fruit would appear: mandarins, apricots, peaches or apples, depending on the time of year.
After lunch we moved to another table to tackle homework, waiting for late afternoon when it was time for a snack. It might be a slice of crostata, a yogurt cake, tea with cookies or, in summer, a cup of ice cream.
These were special days, and frying was part of the treat. We didn’t fry every day—cutlets, potatoes, artichokes or fritters were reserved for celebrations, like fried rabbit on Sundays. These hazelnut-coated cutlets take me right back to those afternoons with friends. They are also gluten-free, a bit unusual, and ready as quickly as they disappear from the plate.
Lean white pork loin can dry out if overcooked, but the hazelnut coating keeps the meat juicy while creating a crunchy crust. A few tablespoons of finely chopped hazelnuts and a drizzle of extra virgin olive oil in the pan are all it takes to form that lovely golden exterior.
The perfect side is a bowl of fried potato wedges, cooked in olive oil with rosemary and a couple of garlic cloves. Instead of mayonnaise, adults might enjoy a spoonful of strong mustard: it balances the pork’s natural sweetness and adds a pleasant kick that complements the dish.
Hazelnut coated pork cutlets
Giulia
Ingredients
- 200 g thin slices of pork loin
- 150 g hazelnuts
- 1 egg
- Extra virgin olive oil
- 4 potatoes
- 2 cloves garlic
- 2 sprigs rosemary
- Salt
- Strong mustard (to serve)
Instructions
- Pulse the hazelnuts in a blender until they form a coarse flour.
- Beat the egg in a shallow dish. Dip each pork slice in the egg, then press it into the hazelnut flour to coat evenly.
- Warm a few tablespoons of olive oil in a large pan. Fry the pork cutlets for about 2–3 minutes per side, until golden brown and cooked through.
- Transfer the cutlets to a plate lined with kitchen paper and sprinkle with salt.
- For the potatoes: peel and cut them into wedges. Fry in a large pan with plenty of olive oil, adding rosemary and garlic for flavor. Cook until crisp and golden.
- Serve the pork cutlets with the fried potatoes and a spoonful of strong mustard on the side.
These hazelnut-coated cutlets are simple, comforting and fast to prepare—perfect for a family lunch or for recreating those cherished afternoons with friends. The nutty crust gives the pork a delicate crunch while keeping the inside tender, and the potato wedges with rosemary and garlic complete the classic, homey plate.