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Pork Escalopes with Green Apple and Fennel Slaw

By OcadoLife
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,…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 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

5 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Serve the crispy pork with the potatoes and slaw, plus a little more mustard if you like.