Pork escalopes with coleslaw

Pork escalopes with coleslaw recipe

4 ratings

See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 670 calories / serving

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

Each serving contains

  • Energy

    2775kj
    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

Method

  1. 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.
  2. 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.
  3. 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.

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