Family Favourite Crispy Pork Steak and Potato Salad
For Adults: Add Fresh Dill and Homemade Caper Gremolata
- Wheat
- Cereals containing gluten
- Egg
- Mustard
This recipe is perfect for families, with extra ingredients to elevate it for parents. Flavoursome and comforting, this crispy pork steak is paired with potato salad and fresh leafy salad. Parents can add fresh dill and a homemade caper gremolata whilst the kids tuck in.
Ingredients
350 grams
Salad Potatoes
1 unit(s)
Echalion Shallot
1 bunch(es)
Dill
1 unit(s)
Lemon
1 unit(s)
Apple
1 unit(s)
Baby Cucumber
15 grams
Capers**
2 unit(s)
British Pork Loin Steaks
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
50 grams
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
1 tsp
Sugar for the Salsa
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of water with ½ tsp salt to the boil on high heat for the potatoes.
Halve the salad potatoes (no need to peel).
When boiling, add the potatoes to the water, lower the heat to medium and cook until tender, 15-20 mins. Once cooked, drain in a colander.
Meanwhile, halve, peel and chop the shallot into small pieces. Roughly chop the dill (stalks and all). Cut the lemon into wedges.
Quarter, core and thinly slice the apple (no need to peel). Trim the cucumber and slice into 1cm thick rounds.
In a small bowl, mix a good squeeze of lemon juice, capers, shallot and sugar for the salsa (see pantry for amount). Season with salt and pepper. Set aside for now.
In a medium bowl, mix a good squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Add the apple and cucumber and toss together.
Make kid friendly: If your kids aren't keen on dressing, save a portion of the veg for them and mix the rest with the dressing for everyone else.
Sandwich each pork steak between two pieces of baking paper or cling film. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they're 1-2cm thick. Season with salt and pepper.
Crack the egg (see pantry for amount) into a bowl and whisk.
Put the breadcrumbs into another bowl, season with salt for the breadcrumbs (see pantry for amount) and pepper.
Dip the pork into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw meat and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the pork fries properly - heat for 2-3 mins before you add the pork.
Once the oil is hot, carefully lay the pork into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 10-12 mins total. Turn every 2-3 mins and adjust the heat if necessary.
Once cooked, transfer the pork to a plate lined with kitchen paper. IMPORTANT: The pork is cooked when no longer pink in the middle.
Once the potatoes are cooked and drained, set aside to cool briefly, 5 mins.
In a large bowl, add the cooled potatoes and aioli. Season with salt and pepper and toss together.
Transfer the breaded pork, potato salad and apple and cucumber salad to your serving plates.
Elevate me: For the adult portions, sprinkle the dill over the potatoes and salad and spoon the caper gremolata over the pork steaks.
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