Pork escalopes and apple slaw

Name: Pork escalopes and apple slaw
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 200 g (7oz) 0% fat Greek yogurt; Juice of 1 lemon; 1 tsp. wholegrain mustard; 2 eating apples (skin on), cut into matchsticks; 1/2 small red cabbage, finely shredded; Small handful of fresh parsley, chopped; 75 g (3oz) Rice Krispies; 25 g (1oz) plain flour; 2 medium eggs, beaten; 4 pork escalopes; 2 tbsp. sunflower oil

Crushed Rice Krispies make a supremely crunchy coating for these pork escalopes, but could also be used on fish fillets or chicken pieces.

By The GH Kitchen TeamPublished: 10 September 2011

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Yields:

Prep Time:

20 mins

Cook Time:

5 mins

Total Time:

25 mins

Ingredients

200 g (7oz) 0% fat Greek yogurt
Juice of 1 lemon
1 tsp. wholegrain mustard
2 eating apples (skin on), cut into matchsticks
1/2 small red cabbage, finely shredded
Small handful of fresh parsley, chopped
75 g (3oz) Rice Krispies
25 g (1oz) plain flour
2 medium eggs, beaten
4 pork escalopes
2 Tbsp. sunflower oil

Directions

1. Step 1
  Put the yogurt, lemon juice and mustard into a large serving bowl and mix together. Stir in the apple matchsticks, cabbage and parsley. Check the seasoning and set aside.
2. Step 2
  In a food processor, whiz the Rice Krispies until finely crushed. Tip on to a lipped plate. Put the flour and eggs on two separate lipped plates.
3. Step 3
  Dip each escalope into the flour to coat, tapping off any excess, then dip into the beaten eggs, followed by the cereal crumbs. Finish by dipping each escalope once more into the eggs before coating with a final layer of cereal.
4. Step 4
  Heat the oil in a large, non-stick frying pan over a medium heat. Add the escalopes and fry for 5min, turning once, until golden and cooked through. Serve with the apple slaw and boiled new potatoes.
  
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Per Serving:

Total carbs: 34 g
Sugars: 13 g
Total fat: 13 g
Saturated fat: 3 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time