Pork Schnitzel And Slaw

• porsiyonlar: 4

Malzemeler

75 g almond meal

1 lime, rind and juice

20 g fresh coriander, chopped, plus extra for garnish

sea salt

2 large free range eggs, white only

500 g pork loin steak, fat trimmed 0.5 red cabbage, shredded

4 pak chois, trimmed, finely shredded

2 apples, cored, halved, thinly sliced 70 g fresh mint leaves, torn

4 tsp extra virgin olive oil

Yöntemler

1. On a plate, mix the almonds, lime zest, coriander and half the chilli with a little salt.

2. Lightly whisk the egg white in a shallow bowl (you likely won't need a whole egg per steak, use one egg per two portions). Add the yolk to some scrambled eggs in the morning.

3. Coat the pork in the egg white on both sides, then dip in the almond mix. Press the nut mix into the pork to coat it wel Place in the fridge for 10 minutes. Discard any remaining egg white.

4. Meanwhile, combine the cabbage, pak choi, apple, mint, remaining chilli and any leftover coriander in a bowl. Squeeze over the lime juice and stir.

5. Heat oil in a frypan over medium high heat. Cook the pork for 3-4 minutes per side until golden and cooked through. 6. Serve the pork atop the slaw with an extra wedge of lime.

Notlar

• Non-fasting day? Add a tablespoon of mayonnaise to your slaw, or roast some sweet potato to serve alongside. • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the pork and serve.