Food by Barbara Northwood
Olive and parmesan pork
| Prep Time | Cook Time | Serves |
|---|---|---|
| 15 mins | 12 mins | 4 |
- 600g pork fillet
- 6 slices fresh white bread, crusts removed
- 1 / 4 cup pitted kalamata olives, finely chopped
- 1 / 2 cup finely grated parmesan
- 1 egg, lightly beaten
- 3 tblsps olive oil
- 200g tub red pepper with cashew and parmesan dip
- Steamed beans and corn cobs, to serve
- Fresh parsley, to garnish
1. Cut pork fillet diagonally into 2cm-thick slices.
2. Process fresh bread until it forms coarse crumbs. Place breadcrumbs, kalamata olives and parmesan in a large bowl.
3. Place egg in a bowl. Dip pork slices in egg and drain off excess. Coat in breadcrumb mixture.
4. Heat half the oil in a large non-stick pan. Add pork, in two batches. Cook for about 3 minutes on each side, or until golden and tender. Drain on absorbent paper.
5. Serve crumbed pork with dip, steamed beans and corn cobs. Garnish with fresh parsley.
Tip: Thin fish fillets can be substituted for the pork in this recipe. Ensure you remove any bones before crumbing.
For more great recipes from Barbara Northwood, check out the latest issue of New Idea - on sale now!
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