Crispy parmesan pork with creamy colcannon

  • Serves 2
  • Ready in 20 minutes
  • Easy
Crispy, cheesy, quick and easy. This pork recipe is perfect for a mid-week meal, combining storecupboard staples and time-saving products.
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INGREDIENTS

  • 2 x 100g pork loin medallions
  • 2 tbsp plain flour
  • 1 free-range egg, beaten
  • 100g flavoured dried breadcrumbs
  • 20g Parmesan, finely grated
  • Vegetable oil for frying
  • ½ x 300g pot Waitrose
  • Cider & Mustard sauce
  • 450g ready-made mashed potato
  • 120g chopped cabbage and leeks

METHOD

  1. Put the pork medallions between 2 pieces of cling film or baking paper and bash with a rolling pin until 1cm thick.
  2. Set up 3 plates, one with the flour, one with the beaten egg and one with a mix of the breadcrumbs and Parmesan. Dust the pork in the flour, dip in the egg, then the breadcrumb crust mixture.
  3. Heat 2cm oil in a large frying pan until a cube of bread turns golden in 60 seconds. Fry the crumbed pork for 2-3 minutes, turning halfway through. Keep warm.
  4. Heat the cider and mustard sauce, then heat the mash according to the pack instructions.
  5. Meanwhile, stir-fry the cabbage and leeks in a little butter (or just water if you prefer), for 3-5 minutes until softened. Stir the greens through the mash and season with black pepper.
  6. Serve each pork medallion with mash, with sauce spooned over.

From April 2011

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