Cajun pork cutlets with creamy coleslaw and corn can be on the table in just 20 minutes.
- Cook the corn, in the husk, in the microwave on high (100%) for 6 minutes. Carefully remove and set aside to cool slightly before removing the husks. Cut each cob in half.
- Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Season the cutlets with pepper and sprinkle with the seasoning and coriander. Add to the frying pan and cook for 3-4 minutes each side for medium or until cooked to your liking.
- Combine the buttermilk and mustard in a large bowl. Add the coleslaw. Season with salt and pepper. Toss to combine.
- Divide the cutlets, corn and coleslaw among serving plates.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set