Parmesan and herb crumbed pork

Name: Parmesan and herb crumbed pork
Cook time: 20 min
Yield: 4

with kumara, apple slaw and pickle mayo

Ready in around 20 mins

RECIPE FACT:

Parmesan cheese is named after the region where it is produced in Italy.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 200°C fanbake.
1. TO COOK THE KUMARA:

Empty the steamed kumara on to an oven try lined with baking paper. Season with salt and pepper and drizzle with olive oil and cook in the preheated oven for 18-20 mins.
2. TO COOK THE PORK MEDALLIONS:

Whisk an egg in a shallow bowl with a fork. Spread the Parmesan and herb crumb out on a plate. Remove the premium pork medallions from their packaging and pat dry with a paper towel. Dip each medallion into the egg and turn to coat well. Allow excess to drip off and then coat each medallion in the crumb mixture. Heat a generous drizzle of oil in a non-stick frying pan over a medium-high heat and once hot add the medallions to the pan. Brown on each side for 2-3 mins then place on an oven tray lined with baking paper. Finish in the preheated oven for 4 mins. Remove and slice each medallion in half.
3. TO MAKE THE APPLE SLAW:

Peel and grate the carrot. Cut the apple into small matchsticks discarding the core. Add the grated carrot, apple and sliced red & green cabbage into a serving bowl. Finely chop the Italian parsley. Add half of the pickle mayo and add half the parsley and season with salt and pepper and mix well.
TO SERVE:

Divide the kumara and the apple slaw between plates and top with crumbed pork. Sprinkle with remaining parsley and also serve remining pickle mayo on the side.