Walnut-coated Pork Loin, Herby Chips And Salad
This delightful recipe combines tender pork loin slices coated with a crunchy walnut and breadcrumb mixture, served alongside herby chips and a zesty mixed salad. The pork is perfectly cooked to a golden crisp, complemented by the aromatic herbs and earthy walnuts. Each bite offers a satisfying crunch followed by a burst of fresh flavors from the salad. A delicious and well-rounded meal that will surely impress your taste buds.
— Constant Cookbook
Ingredients
- 50g/2oz walnuts
- 50g/2oz dried breadcrumbs
- 3 sprigs fresh thyme
- salt and freshly ground black pepper
- 3-4 tbsp plain flour
- 4 slices pork loin
- 2 free-range eggs
- 5 tbsp olive oil
- 5 tbsp chopped fresh mixed herbs (e.g. rosemary, sage
- 5 tbsp breadcrumbs
- 750g/1lb 10oz new potatoes
- 2 free-range egg whites
- , for frying vegetable oil
- 150g/5oz mixed salad leaves
- 125g/4½oz green olives
- ½ lemon
- 3 tbsp extra virgin olive oil
- 4 lemon
Instructions
- For the pork and walnut slices, mix the walnuts, breadcrumbs and thyme on a plate. Season,to taste, with salt, and freshly ground black pepper.
- Sprinkle the flour onto a plate. Dredge the pork loin slices in the plain flour, shaking off the excess, then dip them into the beaten egg, followed by the walnut and breadcrumb mixture. Press the slices firminto the mixture to coat them in as much of the mixture as possible.
- Heat the oil in a frying pan and fry the pork slices for 4-5 minutes on each side, or until cooked through.
- Meanwhile, for the herby chips, heat the oil in a deep, heavy-bottomed saucepan or a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
- Mix the herbs and breadcrumbs together on a plate. Dip the potatoes into the egg whites and then into the herb mixture until thoroughly coated. Set the potatoes aside for 1-2 minutes.
- Fry the chips in the hot oil for 5-6 minutes, or until golden-brown and tender. Remove the chips with a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt.
- For the salad, mix the salad leaves, olives, lemon juice and olive oil together in a bowl. Season, to taste, with salt and freshly ground black pepper.
- To serve, place a pork slice onto each of 4 serving plates, place some chips alongside and finish with some salad. Serve with the lemon wedges.
Cook Time
30M
Prep Time
PT1H
Yield
Serves 4
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