- 90g (1 cup) instant rolled oats
- 1 lemon, rind finely grated
- 45g (1/4 cup) white spelt flour
- 2 eggs
- 4 (about 230g each) French trimmed pork cutlets
- 1 small red onion, thinly sliced into rounds
- 2 tablespoons white balsamic vinegar
- 1 1/2 teaspoons Dijon mustard, plus extra to serve
- 60ml (1/4 cup) light flavour extra virgin olive oil
- 300g (about 1/4) savoy cabbage, shredded
- 1 continental cucumber, deseeded, cut into matchsticks
- 1/2 cup fresh mint leaves, thinly sliced, plus extra, to serve
- 1/2 cup fresh dill sprigs
- Step 1Line a tray with baking paper. Combine the oats and lemon rind on a plate. Place the flour on a separate plate. Season. Lightly whisk egg in a shallow bowl. Dip 1 pork cutlet in flour. Shake off excess. Dip in egg, then oat mixture, pressing firmly to coat. Place on prepared tray. Repeat with remaining pork, flour, egg and oat mixture. Place in the fridge until required.
- Step 2Place the onion in a heatproof bowl and cover with boiling water. Stand for 1 minute. Drain. Cut half the lemon into wedges. Juice remaining lemon half. Whisk the vinegar, mustard, 1 tbs oil and 1 1/2 tbs of the lemon juice in a bowl. Season.
- Step 3Combine cabbage, cucumber, mint, dill, onion and dressing in a bowl. Season. Toss to coat. Set aside.
- Step 4Heat 1 tbs of the remaining oil in a large non-stick frying pan over medium-low heat. Cook half the pork, turning occasionally, for 8 minutes or until golden and just cooked through. Drain on paper towel. Season. Repeat with remaining oil and pork. Serve with slaw, lemon wedges and extra mustard and mint leaves.
- High protein
- Low carb
- Low kilojoule
- Lower gi
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine