Pork Escalopes with Green Apple and Fennel Slaw
By OcadoLife
Published on 17 May 2024
The zippy salad is a vibrant side in these purse-friendly Pork Escalopes with Green Apple and
Fennel Slaw from food stylist and writer Sophie Austen-Smith. For a super-quick slaw, the
fennel and apple is grated – plus, if you’ve got a couple of stale white loaf-ends knocking
about, you can roughly grate them to make your own breadcrumbs.Time and servings
25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 500g salad potatoes
- 4 tbsp olive oil, plus 1 tsp extra
- 100 g white breadcrumbs
- 4 pork loin steaks
- 2 tbsp dijon mustard, plus a little extra (optional)
- 1 fennel bulb
- 1 Granny Smith apple, quartered and cored
- 1 lemon, juiced
- 150g mixed leaf salad
Method
Step 1
Preheat the oven to 140°C/120°C fan/gas 1. Cook the potatoes in boiling salted water for 10 mins. Drain; leave to steam dry. Toss with 1 tsp oil and a little seasoning.Step 2
Put the breadcrumbs on a plate. Place the pork steaks between 2 sheets of baking paper and bash with a meat tenderiser (or rolling pin) to 1-1.5 cm thick. Coat all over with the mustard, then the breadcrumbs.Step 3
Heat 2 tbsp oil in a frying pan over a medium heat. Fry the pork for 3-4 mins on each side. Transfer to a baking sheet; keep warm in the oven.Step 4
At the last minute, grate the fennel (reserve the fronds) and apple (use the grater’s slicing edge) into a mixing bowl. Add the lemon juice and the rest of the oil; mix. Toss through the salad leaves and fennel fronds; season to taste.Step 5
Serve the crispy pork with the potatoes and slaw, plus a little more mustard if you like.