Name: Herb crumbed pork with risoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup plain flour, seasoned; 2 eggs, lightly whisked; 1 1/2 cup packaged dried multigrain breadcrumbs; 1/4 cup finely chopped flat-leaf parsley; 1/4 cup thyme leaves; 4 100g pork loin medallions; 1 1/4 cup risoni; 2 cup frozen peas; 1/3 cup vegetable or olive oil; 120 gram feta, crumbled; salad leaves, to serve

Ingredients

1/3 cup plain flour, seasoned

2 eggs, lightly whisked

1 1/2 cup packaged dried multigrain breadcrumbs

1/4 cup finely chopped flat-leaf parsley

1/4 cup thyme leaves

4 100g pork loin medallions

1 1/4 cup risoni

2 cup frozen peas

1/3 cup vegetable or olive oil

120 gram feta, crumbled

salad leaves, to serve

Method

1.Place flour, egg and breadcrumbs into 3 separate shallow bowls. Add half the herbs to breadcrumbs; stir to combine. Coat pork in flour, shaking off excess. Dip into egg. Dip into breadcrumb mixture; press firmly to coat. Transfer crumbed pork to a baking tray lined with baking paper. Chill for 10 minutes to set crumbs.

2.Meanwhile, cook risoni in a large saucepan of boiling salted water for 10 minutes. Add peas. Cook for 2 minutes more or until tender. Drain. Return to pan. Add half the oil, remaining herbs and feta; stir to combine. Cover to keep warm.

3.Heat remaining oil in a large frying pan over moderately high heat. Add pork. Cook for 2 minutes each side or until golden and cooked. Serve pork with risoni and salad.

Risoni is small rice-shaped pasta. You can use any small pasta shape; cooking time may vary. Use bought crumbed chicken or beef schnitzel; cooking time and price will vary.
Note

Woman's Weekly Food

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