Pork Milanese
Ready in around 30 mins
- Energy: 2,292kJ (548kcal)
- Protein: 44g
- Carbohydate: 51g
- Sugars: 7g
- Fat, total:17g
- Saturated:6g
- Sodium:868mg
- Contains:Gluten, Milk, Sulphites, Wheat
1. TO PREPARE THE VEGETABLES:
Slice the silverbeet stalks and leaves into ½ cm strips and keep separated. Open the bag of steamed sticky rice, squeezing gently on the bag to break up any large clumps and set aside.
2. TO PREPARE THE PORK:
Remove the pork medallions from their packaging and pat dry with a paper towel. Sprinkle the Milanese crumb onto a plate and season well with salt and pepper. Spray the pork medallions with oil, then press both sides into the crumb pressing well to coat the pork. Repeat until all the pork is coated then set aside.
3. TO COOK THE RISOTTO:
Place a pot over a medium-high heat with a drizzle of oil. Once hot, add the silverbeet stalks and cook for 2-3 mins, stirring occasionally to create a char. Add the silverbeet leaves and cook for 1-2 mins. Add the rice and peas, season with salt and cook for 1-2 mins. Pour in the creamy sauce, stir to combine and cook for a further 30-60 secs. Remove from the heat and cover to keep warm.
4. TO COOK THE PORK:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the crumbed pork and cook for 1-2 mins on each side. Allow to rest for a couple of mins before slicing.
TO SERVE:
Spoon the silverbeet and creamy pea risotto into bowls and top with sliced Milanese pork. Dollop with mint salsa verde, garnish with a handful of rocket and sprinkle over the shaved Parmesan. Serve remaining rocket on the side drizzled with oil.
- 1 sachet of milanese crumb
- 1 pot of shaved parmesan
- 1 pot of creamy sauce
- 1 pack of rocket
- 1 pot of mint salsa verde
- 1 pot of peas
- 1 pack of pork medallions
- 1 bag of silverbeet
- 1 pack of steamed sticky rice
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