What’s not to like about a plate of crispy crumbed pork fillet? The accompanying brussels sprouts recipe, too, has been a huge hit with the Dish team. The drizzle of balsamic glaze really brings all the flavours together.
Serves: 4
INGREDIENTS
400 grams pork fillet, silver skin trimmed off
2 large eggs, size 7
2 teaspoons Dijon mustard
2½ cups gluten-free panko crumbs
vegetable oil and butter, to cook
sea salt and ground pepper
Brussels Sprouts with Bacon, Grapes, Walnuts and Thyme (see recipe here), to serve
METHOD
Cut the pork fillet into 2cm-thick slices. Place between two pieces of clingfilm and pound out thinly.
Whisk the eggs and mustard in a shallow dish and season well.
Place the breadcrumbs in a separate dish. Dip the pork in the egg mixture, letting the excess drip off, then coat well in the crumbs, pressing them on to adhere.
Heat a little oil and butter in a large sauté pan and cook the pork until golden on both sides and cooked through. Serve with the Brussels Sprouts with Bacon, Grapes, Walnuts and Thyme. Serves 4.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipePolenta Crumbed Pork Schnitzel with Apple and Cabbage Coleslaw
Article by Claire Aldous
RecipePork Schnitzel with Pickled Red Slaw
Article by Claire Aldous
RecipePuffed Quinoa and Cashew Pork Schnitzel with Parsnip and Tahini Mash
Article by Claire Aldous
RecipePork Schnitzel Rolls with Apple and Fennel Slaw
Article by Sarah Tuck
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!