2019-05-01_Healthy_Food_Guide_UK

Porkschnitzels
withvegetable
wedgesandslaw

prep 15 mincook 35 minserves 4

450gsweetpotatoes, cut into
thinwedges
2 largecourgettes,cut
lengthwaysintothin wedges
4tbspplainflour
2 eggwhites,lightlybeaten
80gfreshfinewholegrain
breadcrumbs
4tbspchopped fresh flatleaf
parsley
4 porkescalopes(about 400g)
1½tbspoliveoil
100geachredandgreen
cabbageandcarrot,shredded
3tbsplow-fatgreek-style yogurt
1tspdijonmustard
Lemonwedgesanda few
capers, to garnish (optional)

1 Heattheovento220°C/
fan200°C/gas7.Linea large
bakingtraywithnon-stick
bakingpaper.Putthesweet
potatoesonthetrayand
bakefor 10 min.Addthe
courgettesandcookfor a
further20–25min.
2 Meanwhile,puttheflour
ona plate.Puttheegg
whitesina shallowbowland
whisk.Putthebreadcrumbs
andparsleyona plateand
combine.Dip eachpork
escalopeintotheflour,
thentheegg,followedby
thebreadcrumbs. Set aside
on aplate.
3 Heattheoilina large
non-stickfryingpansetover
a mediumheat.Addthe
schnitzelsandcookfor
3–4minoneachsideuntil
goldenandcookedthrough.
4 Puttheshredded
vegetablesina bowlwith
theyogurtandmustardand
combine.Servetheschnitzels
withthevegetablewedges
andcoleslaw,garnishedwith
capers,if using,andlemon
wedges to squeeze over.

2

PERSERVING

459kcal 9.4gfibre

11gf a t 33gprotein

1.3gsaturates 0.6gsalt

52gcarbs 183mgcalcium

14g sugars 3mg iron

Porkschnitzelswith

vegetable wedges and slaw

MAY 2019HEALTHY FOOD GUIDE 49