Photography: Richard Mortimer
Crumbed pork with cabbage salad
Crumbed pork with cabbage salad
INGREDIENTS
400g pork loin steaks
½ cup (75g) seasoned flour
1 egg, lightly beaten
1 cup (70g) fresh breadcrumbs
½ small wombok or ¼ small cabbage, finely shredded
1 small carrot, grated
juice of 1 lemon
1/3 cup (80ml) rice bran oil, to fry
hot english mustard, mayonnaise, steamed rice, light soy sauce, to serve
kJ 1525 fat 23g sat fat 5g
$3.65 per serve
METHOD
1. One at a time, place each pork steak on a board, cover with plastic wrap and pat out using a rolling pin until almost doubled in size. Dust with seasoned flour, dip in beaten egg and coat with breadcrumbs. Refrigerate for 5 minutes.
2. Meanwhile, toss together wombok, carrot and lemon juice. Set aside.
3. Heat 5mm of oil in a wide frying pan on medium. Cook pork steaks in batches for 3 minutes each side, until golden all over and just cooked.
4. Cut each pork steak into slices and arrange on serving plates. Serve with wombok salad, mustard, mayonnaise and a bowl of steamed rice. Offer a small bowl of soy sauce for dipping.
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