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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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!