Crispy Pork Milanese with Root Vegetable Coleslaw

cook 20 mins
  • 8 pork fillet medallions
  • 3 tablespoons plain flour, seasoned
  • 2 small eggs, beaten
  • 100 g (3½ oz) fresh breadcrumbs
  • 200 g (7 oz) parsnips, coarsely grated
  • 400 g (13 oz) carrots, coarsely grated
  • 1 small dessert apple, peeled, cored and coarsely grated
  • 1 tablespoon chopped dill or parsley
  • 4 tablespoons crème fraîche
  • 1 tablespoon wholegrain mustard
  • 2 teaspoons cider vinegar
  • 3 tablespoons olive oil
  • salt and pepper
  • lemon wedges, to garnish
  • Place the pork medallions between 2 large pieces of clingfilm and bash with a rolling pin to flatten them to a thickness of 5 mm (¼ inch).
  • Place the flour, eggs and breadcrumbs in three separate shallow dishes. Dip the pork first in the flour, then the egg and finally the breadcrumbs.
  • Put the parsnips, carrots and apple into a bowl, add the dill, crème fraîche, mustard, vinegar and a pinch of salt and pepper and mix well.
  • Heat the oil in a large frying pan and cook the medallions over a medium heat for 4–5 minutes, turning once, until cooked and golden. Spoon the coleslaw on to plates and serve with the crispy pork Milanese, garnished with lemon wedges.
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