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Peanut escalopes with cold noodle salad
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For the escalopes
450g pack essential Waitrose British Pork Thin Cut Loin Steaks
100g Whole Earth Smooth Peanut Butter (or other brand without added sugar)
½ tsp chilli powder
100g panko breadcrumbs
Spray oil, for cooking
For the salad
300g pack fresh egg noodles
150g pointed cabbage, finely shredded
2 red chillies, deseeded, finely sliced lengthways
1 bunch salad onions, trimmed and sliced
28g pack coriander, finely chopped
Toasted sesame oil, for drizzling
4 tbsp dark soy sauce
1. Preheat the oven to 200°C, gas mark 6. Put
a large baking tray into the oven to heat up.
2. Put each steak between 2 pieces of clingfilm and bash with a mallet or rolling pin until 4-5mm thick. Mix the peanut butter with the chilli powder. Spread half over the tops of the pork, then dip in the panko crumbs. Turn the steaks over and repeat on the other side until evenly coated.
3. Spray or brush the hot baking tray with oil, then add the escalopes and spray again. Bake for 8 minutes, turn the meat over and bake for another 5 minutes, until golden and thoroughly cooked with no pink meat and the juices run clear.
4. Meanwhile, make the salad. Mix together the noodles, cabbage, chillies, salad onions, coriander and the finely grated zest of 1 lime, then drizzle with a little sesame oil. Mix the soy sauce with the juice of the 2 limes. Toss 1 tbsp of this with the salad. Serve the escalopes with the salad and the remaining soy sauce mixture on the side.
This recipe was first published in June 2018.