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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.