Pork escalopes with coleslaw recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 670 calories / serving
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Pork escalopes with homemade coleslaw HERO

Heat the oil in a frying pan; add the garlic and cumin. Cook for 2 minutes. Shred the cabbage, slice the onion, grate the carrot; put in a bowl. Add the mayo and yogurt, stir in the garlic and cumin. Season, mix and set aside.

Place each steak between 2 sheets of clingfilm; bash with a rolling pin. Put the egg and breadcrumbs on 2 plates. Dip the steak in the egg, then coat in crumbs.

Heat the oil in a frying pan;  cook the pork for 4 minutes each side. Add the parsley; serve with coleslaw and bread.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • For the coleslaw

  • 1 tbsp olive oil
  • For the coleslaw

  • 1 garlic clove, finely chopped
  • 1 tsp cumin seeds, crushed
  • 200g (7oz) red cabbage
  • ½ onion, peeled
  • 1 large carrot, peeled
  • 2 tbsp mayonnaise
  • 1 tbsp Greek yogurt
  • For the pork escalopes

  • 1 x 660g pack pork loin steaks
  • 2 eggs, beaten
  • 75g (3oz) breadcrumbs
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh parsley
  • crusty bread, to serve
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  • Energy 2777kj 670kcal 33%
  • Fat 50g 51%
  • Saturates 14g 70%
  • Sugars 7g 8%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 16.3g Protein 39.1g Fibre 3.7g

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