An all new crispy coating for whatever you fancy (in this case it was pork)
Ingredients
The meat bit
200g Rice Krispies
2 x beaten eggs
Flour
4 x pork escalopes (for chicken use goujons or fillets sliced into 3 pieces each so that they cook quickly)
The salad bit
1/2 a red cabbage
3 apples (really doesn't matter if they are eating or cooking apples)
300g 0% greek yoghurt
2 tablespoons wholegrain mustard
Juice of 1 lemon
Instructions
Rice krispies whizzed in the food processor. That's it. Coat whatever you are cooking in flour, then dip in egg, krispies powder, egg, krispies powder and fry in a pan. Only inconvenience is needing 3 plates for each coating ingredient.
I coated them and covered with clingfilm a day before we wanted them and they were fine.
When ready to eat, heat the oil in a non-stick frying pan over a medium heat. When it's hot, fry the escalopes for about 5 minutes each side - best way is to do 2.5 minutes each side twice so that you can keep an eye on the coating getting crisp but not, ahem, carcinogenic.
Salad for serving
We served it with apple slaw, from the same page of the magazine - red cabbage (grated in the kMix) and apples from our garden cut into matchsticks, mixed with yoghurt, lemon juice and wholegrain mustard.
Comments
All very nice and straightforward, and I expect the slaw would keep well in the fridge. Except we'd eaten it all by the following day. Great for entertaining because they are foods that everyone likes but the combination is unusual enough for people to say "mmmm"
***update*** I made it again, it does keep well and is good for lunchboxes for work
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