Parmesan pork with coleslaw

A great family supper, the kids will love this crisp cheese-crusted pork and crunchy coleslaw.

Serves: 4

Preparation time:  30 minutes

Cooking time:  15 minutes

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You will need

  • 500g be good to yourself British pork medallions
  • 40g parmesan, grated
  • 28g pack fresh flat leaf parsley, finely chopped
  • 40g plain flour
  • 1 large free range Woodland egg, beaten
  • 700g baby potatoes, halved
  • 2 Braeburn apples, grated
  • 100g carrot, grated
  • 2 tablespoons be good to yourself mayonnaise
  • 2 tablespoons 50% less fat crème fraîche
  • 1 teaspoon wholegrain mustard
  • 1 lemon, zest and juice
  • 250g red cabbage, sliced
  • 70g bag wild rocket
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Recipe Information

Step by step guide to making Parmesan pork with coleslaw

  1. Preheat the grill to medium-high. Put the medallions between 2 sheets of greaseproof paper and use a rolling pin to bash the medallions to about 1cm thick.
  2. Mix the parmesan and parsley in a bowl, put the flour in a second bowl, and the egg into a third. Dip the pork in the flour, then the egg, and finish with the parmesan.
  3. Put on a lined baking tray and grill for 10 minutes, until cooked through – there's no need to turn.
  4. Meanwhile, put the potatoes in a pan of cold water. Bring to the boil and simmer for 12 minutes. Drain and crush.
  5. Combine the apple, carrot, mayonnaise, crème fraîche, mustard, and lemon juice and zest. Stir through the cabbage and rocket. Serve with the pork and potatoes.

Summary of customer ratings and reviews

Nutritional information for Parmesan pork with coleslaw

Nutritional information for Parmesan pork with coleslaw

Nutrition type per serving
Calories 496 kcal
Total Fat 11.5g
Saturated Fat 5.1g
Salt 0.66g
Sugar 14.2g

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