This Crumbed Pork Fillet recipe is a fantastic weeknight meal.
650 g pork fillet, cut into thick slices
125 ml flour
10 ml mustard powder
salt and freshly ground black pepper
2 jumbo eggs
250 ml breadcrumbs
oil for frying
Place each slice of pork between two sheets of plastic and flatten with a mallet to about 5 mm thick.
Combine the flour and mustard powder in a shallow dish, and season well with salt and pepper. Whisk the eggs, and place in a separate shallow dish. Also place the breadcrumbs in another shallow dish.
Coat each slice of meat first with the flour, then dip in the egg, and then into the breadcrumbs, patting the crumbs lightly to adhere to the meat and give it an even coating. Place in the fridge for 10 – 20 minutes.
Preheat the oven to 180C. Heat a generous amount of oil in a frying pan, and fry each slice until golden brown both sides. Place on absorbent paper to drain. Transfer to a baking sheet coated with non-stick spray, and bake in the oven for about 10 minutes or until cooked through.
Serve with a drizzle of lemon juice, boiled new potatoes and a fresh garden salad.
Recipe and video provided courtesy of I Love Cooking.