Golden Pork Milanese with Crunchy Slaw

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
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Tender pork in a crispy coating served with crunchy slaw. The root vegetable slaw is zingy and fresh and pairs perfectly with sweet pork medallions. Serve with fresh lemon wedges and steamed baby potatoes for a heartier meal.

recipe updated Jun 7, 2019


  • Egg icon
    x 2 (about 100g)
  • Parsnip icon
    x 2 (about 200g)
  • Carrot icon
    x 8 (about 400g)
  • Granny smith apple icon
    Granny smith apple
  • Dill icon
    1 tbsp (about 4g)
  • Pork tenderloin icon
    Pork tenderloin
    1¾ cups
  • All purpose flour icon
    All purpose flour
    3 tbsp (about 3)
  • Breadcrumbs icon
    2¼ cups (about 100g)
  • Crème fraîche icon
    Crème fraîche
    4 tbsp (about 59g)
  • Wholegrain mustard icon
    Wholegrain mustard
    1 tbsp (about 16g)
  • Apple cider vinegar icon
    Apple cider vinegar
    2 tsp (about 10ml)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Olive oil icon
    Olive oil
    3 tbsp (about 44ml)
  • Lemon icon
    x 3 (about 29g)


  • kCook icon Rolling pin
  • kCook icon Work surface
  • kCook icon Work surface
  • kCook icon Serving plate
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Frying pan

Step preview

  1. Add pork tenderloin to a clean work surface
  2. Slice evenly
  3. Flatten until 1/8" (5mm) thick
  4. Add all purpose flour to a clean small bowl
  5. Add egg to a clean small bowl
  6. Add breadcrumbs to a clean small bowl
  7. Dip until coated and continue
  8. Add parsnip, carrot, granny smith apple, dill, crème fraîche, wholegrain mustard, apple cider vinegar and salt & pepper to a clean medium bowl
  9. Mix well then set aside
  10. Heat olive oil to a clean frying pan
  11. Transfer pork to frying pan
  12. Cook each side in frying pan until light golden - approx 2 min 30 sec, medium heat
  13. Transfer salad to 4 serving plates
  14. Transfer content of frying pan to 4 serving plates
  15. Garnish with lemon
  16. Serve
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