Golden Pork Milanese with Crunchy Slaw
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 10mins
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- Serves
- 4
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- Calories
- 744
Tender pork in a crispy coating served with crunchy slaw. The root vegetable slaw is zingy and fresh and pairs perfectly with sweet pork medallions. Serve with fresh lemon wedges and steamed baby potatoes for a heartier meal.
recipe updated Mar 2, 2022
Ingredients
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- Egg
- 2
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- Parsnip
- 200 g
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- Carrot
- 400 g
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- Granny smith apple
- 1
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- Dill
- 1 tablespoon
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- All purpose flour
- 3 tablespoons
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- Breadcrumbs
- 100 g
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- Crème fraîche
- 4 tablespoons
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- Wholegrain mustard
- 1 tablespoon
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- Apple cider vinegar
- 2 teaspoons
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- Salt & pepper
- 1 pinch
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- Olive oil
- 3 tablespoons
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- Lemon
- 3 wedges
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- Pork tenderloin
- 455 g
Tools
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Stove
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Cutting board
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Serving plate
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Small bowl
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Medium bowl
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Frying pan
Step preview
- Cut pork tenderloin into 8 even medallions and flatten until 1/8" (5mm) thick
- Add all purpose flour to a clean small bowl
- Add egg to a the separate small bowl
- Add breadcrumbs to another bowl
- Dip the pork first in the flour, then the egg and finally the breadcrumbs
- Add parsnip, carrot, granny smith apple, dill, crème fraîche, wholegrain mustard, apple cider vinegar and salt & pepper to a clean medium bowl
- Mix well then set aside
- Heat olive oil to a clean frying pan
- Cook each side of the pork until light golden - approx 2 min 30 sec, medium heat
- Transfer salad and Milanese 4 serving plates
- Garnish with lemon and serve