Home > Recipes > Quick and easy pork recipes > Crispy parmesan pork with creamy colcannon

Crispy parmesan pork with creamy colcannon

Name: Crispy parmesan pork with creamy colcannon
Yield: Serves 2
Cuisine: British recipes
Ingredients: 2 x 100g pork loin medallions; 2 tbsp plain flour; 1 free-range egg, beaten; 100g flavoured dried breadcrumbs; 20g Parmesan, finely grated; Vegetable oil for frying; ½ x 300g pot Waitrose; Cider & Mustard sauce; 450g ready-made mashed potato; 120g chopped cabbage and leeks

Published: 31 Mar 11
Updated: 18 Mar 24

Crispy, cheesy, quick and easy. This pork recipe is perfect for a mid-week meal, combining storecupboard staples and time-saving products.

Easy
April 2011

Test kitchen approved

Serves 2
Ready in 20 minutes

Crispy, cheesy, quick and easy. This pork recipe is perfect for a mid-week meal, combining storecupboard staples and time-saving products.

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 x 100g pork loin medallions
2 tbsp plain flour
1 free-range egg, beaten
100g flavoured dried breadcrumbs
20g Parmesan, finely grated
Vegetable oil for frying
½ x 300g pot Waitrose
Cider & Mustard sauce
450g ready-made mashed potato
120g chopped cabbage and leeks

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put the pork medallions between 2 pieces of cling film or baking paper and bash with a rolling pin until 1cm thick.
Set up 3 plates, one with the flour, one with the beaten egg and one with a mix of the breadcrumbs and Parmesan. Dust the pork in the flour, dip in the egg, then the breadcrumb crust mixture.
Heat 2cm oil in a large frying pan until a cube of bread turns golden in 60 seconds. Fry the crumbed pork for 2-3 minutes, turning halfway through. Keep warm.

Heat the cider and mustard sauce, then heat the mash according to the pack instructions.
Meanwhile, stir-fry the cabbage and leeks in a little butter (or just water if you prefer), for 3-5 minutes until softened. Stir the greens through the mash and season with black pepper.
Serve each pork medallion with mash, with sauce spooned over.