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Oat-crumbed pork with tangy dill slaw
Oat-crumbed pork with tangy dill slaw
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Tangy white balsamic and lemon slaw paired with crispy pork - a low-calorie, quick favorite in 30 minutes.
Ingredients:
  • 90g (1 cup) instant rolled oats
  • 1 lemon, rind finely grated
  • 45g (1/4 cup) white spelt flour
  • 4 (about 230g each) French trimmed pork cutlets
  • 1 small red onion, thinly sliced into rounds
  • 40.00 ml white balsamic vinegar
  • 8.85 gm Dijon mustard, plus extra to serve
  • 60ml (1/4 cup) light flavour extra virgin olive oil
  • 300g (about 1/4) savoy cabbage, shredded
  • 1 continental cucumber, deseeded, cut into matchsticks
  • 125.00 ml fresh mint leaves, thinly sliced, plus extra, to serve
  • 125.00 ml fresh dill sprigs
Instructions:
  • Prepare a baking tray with parchment paper. Combine oats and lemon rind on a plate. Season flour on a separate plate and lightly whisk the egg in a shallow bowl. Coat each pork cutlet by dipping it in flour, then egg, and finally the oat mixture, pressing firmly to coat. Place coated cutlets on the prepared tray. Repeat with remaining pork cutlets and refrigerate until ready to cook.
  • 1. Place the onion in a heatproof bowl and pour boiling water over it. Let it sit for 1 minute, then drain. 2. Cut half of the lemon into wedges, and juice the other half. 3. Whisk together vinegar, mustard, 1 tablespoon of oil, and 1 1/2 tablespoons of lemon juice in a bowl. Season to taste.
  • In a bowl, mix together cabbage, cucumber, fresh mint, dill, onion, and dressing. Season with salt and pepper, and toss to evenly coat. Set aside for flavors to meld.
  • In a large non-stick frying pan, heat 1 tablespoon of oil over medium-low heat. Cook half of the pork for 8 minutes, turning occasionally until golden and cooked through. Drain on paper towel, season, and repeat with the remaining pork. Serve with slaw, lemon wedges, extra mustard, and mint leaves.

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