• 500 g pork medallions
  • 40 g parmesan, grated
  • 28 g fresh flat-leaf parsley, finely chopped
  • 40 g plain flour
  • 1 large free-range egg, beaten
  • 700 g baby potatoes, halved
  • 2 Braeburn apples, grated
  • 100 g carrot, grated
  • 2 tbsp mayonnaise
  • 2 tbsp 50% less fat crème fraîche
  • 1 tsp wholegrain mustard
  • 1 lemon, zest and juice
  • 250 g red cabbage, sliced
  • 70 g wild rocket


  1. 1

    Preheat the grill to medium-high. Put the medallions between two sheets of greaseproof paper and use a rolling pin to bash the medallions to about 1cm thick.

  2. 2

    Mix the parmesan and parsley in a bowl, and put the flour and egg in 2 separate bowls. Dip the pork in the flour, then the egg, and finish with the parmesan. Put on a baking tray and grill for 10 minutes, until cooked through – there's no need to turn.

  3. 3

    Meanwhile, put the potatoes in a pan of cold water. Bring to the boil; simmer for 12 minutes. Drain and crush.

  4. 4

    Combine the apple, carrot, mayonnaise, crème fraîche, mustard, and lemon juice and zest. Stir through the cabbage and rocket. Serve with the pork and potatoes.

Nutritional Details

Each serving provides
  • Energy 2110kj 504kcal 25%
  • Fat 17.6g 25%
  • Saturates 5.8g 29%
  • Sugars 16.3g 18%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 410kj/98kcal

Each serving provides

45.0g carbohydrate 6.4g fibre 38.3g protein

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