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.

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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.