Oat-crumbed pork with tangy dill slaw

Sweet and mild white balsamic vinegar is delicious with lemon juice in a slaw. Paired with crispy pork cutlets - this meal is a low calorie favourite ready in just 30 minutes.

Recipe «Oat-crumbed pork with tangy dill slaw» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 90g instant rolled oats, 1 lemon, rind finely grated, 45g white spelt flour, 2 eggs, 4 French trimmed pork cutlets , 1 small red onion, thinly sliced into rounds, 2 tbsp white balsamic vinegar, 1 1/2 tsp Dijon mustard, plus extra to serve , 60ml light flavour extra virgin olive oil, 300g 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.

Ingredients:

• 90g instant rolled oats 
• 1 lemon, rind finely grated 
• 45g white spelt flour 
• 2 eggs 
• 4 French trimmed pork cutlets 
• 1 small red onion, thinly sliced into rounds 
• 2 tbsp white balsamic vinegar 
• 1 1/2 tsp Dijon mustard, plus extra to serve 
• 60ml light flavour extra virgin olive oil 
• 300g 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 

Instructions

1. Line 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.
2. Place 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.
3. Combine cabbage, cucumber, mint, dill, onion and dressing in a bowl. Season. Toss to coat. Set aside.
4. Heat 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.