This pork recipe is both high in fibre and lower in sodium.
Ingredients
- 1/4 cup plain flour
- 2 eggs, lightly beaten
- 1 cup grated four cheese blend
- 2 1/2 cups fresh breadcrumbs
- 4 x 125g pork leg schnitzels, uncrumbed, halved crossways
- 2 cups mini penne rigate
- 1 garlic clove, crushed
- 300ml pure cream
- 2 green onions, thinly sliced
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons olive oil
- 300g green beans, trimmed
Method
- Step 1Place flour on a plate. Pour egg into a shallow bowl. Finely chop 1/3 cup cheese. Combine breadcrumbs and chopped cheese on a plate. Coat 1 piece pork in flour, shaking off excess. Dip in egg. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining pork, flour, egg and breadcrumb.
- Step 2Place penne, garlic, cream and 2 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 8 to 10 minutes or until pasta is tender and sauce has thickened. Remove from heat. Stir in 2/3 of the onion and chives and remaining cheese. Season with salt and pepper.
- Step 3Meanwhile, heat oil in a large frying pan over medium-high heat. Cook pork, in batches, for 2 to 3 minutes on each side or until golden and cooked through. Cook beans in a saucepan of boiling water for 1 to 2 minutes or until just tender. Drain. Serve with pasta and beans and sprinkled with remaining onion and chives.
- Low carb
- Low sugar
Nutrition
4445 kj
Energy
53g
Fat Total
28g
Saturated Fat
7g
Fibre
56g
Protein
281mg
Cholesterol
592.64mg
Sodium
5g
Carbs (sugar)
86g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Andrew Young
- Publication: Super Food Ideas
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