Crumbed Pork Strips with Dipping Sauce
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Lunch
Description
Crumbed strips of tenderloin crumbed in panko and fried, served with a creamy dipping sauce. Pop into lunchboxes for a tasty treat.
Ingredients
Crumbed Pork Strips
500 g pork tenderloin, sliced into strips
½ C (60 g) cake flour
2 large eggs, beaten
1 C (250 ml/80 g) panko breadcrumbs
Salt and pepper, to taste
½ tsp (2.5 ml) paprika
½ tsp (2.5 ml) dried oregano
Oil, for frying (enough to fill the pan to a medium depth)
Chutney-Yoghurt Dipping Sauce
¼ C (60 ml) mayonnaise
2 Tbsp (30 ml) plain yoghurt
1 tsp (5 ml) lemon juice
1 tsp (5 ml) chutney
Salt and pepper, to taste
Instructions
Crumbed Pork Strips
Place the flour into one bowl, beaten eggs into another bowl and the panko crumbs into a separate shallow bowl. Season the flour with salt and pepper, and mix the paprika and oregano into the panko crumbs.
Season the pork strips lightly with salt and pepper. Coat each strip in the flour, then dip into the egg and finish in the panko mixture until well coated.
Heat a medium-depth layer of oil in a large frying pan over medium heat. Fry the strips in batches for 3–4 minutes per side, or until golden and cooked through. Drain on kitchen paper to remove any excess oil.
Chutney-Yoghurt Dipping Sauce
Stir together the mayonnaise, yoghurt, lemon juice and chutney. Season to taste to create the dipping sauce.
To Serve
Serve crumbed pork strips warm with the chutney-yoghurt dipping sauce.
