Crumbed pork with cabbage salad
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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.