This pork recipe is both high in fibre and lower in sodium
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)
Pork milanese with creamy pasta
Print RecipeIngredients
- 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
Instructions
Step 1
Place 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 2
Place 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 3
Meanwhile, 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.
Author: Liz Macri
Image credit: Andrew Young
Publication: Super Food Ideas
