Coco Panko Pork Nuggets

Informations supplémentaires

30 min. | 661 kcal | easy | Spicy | Printable version

1. Setup Grate the carrot and broccoli. Chop the parsley. Zest the lime. Cut the pork into nugget sized pieces.

2. Blanch the edamame Bring a small pot of water to a boil. Blanch the edamame for 1-2 minutes. Drain and rinse under cold water.

3. Make the salad Toss the cabbage with the broccoli, carrot, edamame, a generous drizzle of oil, 1-2 tbsp of cider or wine vinegar, a pinch of sugar, salt and pepper.

4. Mix the mayo Put 1 ^2P | 2 ^3P tbsp of mayonnaise aside for the next step. Mix the rest of the mayonnaise with the lime zest, a little lime juice and the cilantro.

5. Cook the pork Put the spoonful of mayonnaise in a bowl with 1 ^2P | 2 ^3P tbsp of water. Place the panko mixture in another bowl. Season the pieces of pork with salt and pepper. Dip them in the mayonnaise then coat with panko. Heat a generous drizzle of oil in a pan over medium high-heat. Cook the pork pieces 3-4 minutes per side.

6. Plate your dish Serve the pork with the mayonnaise and salad. Bon appétit!

280gPork Tenderloin

120gSpice Mix (Panko Breadcrumbs,Grated coconut,,)

120mlSauce Mix (Mayonnaise,Sriracha,,)

150gEdamame

0.5unitFresh Italian Parsley

0.5unitLime

1unitBroccoli

100gSliced red cabbage

1unitCarrot(s)

What you need pan, pot, strainer, tongs, bowls

661 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 26g

fat 45g

69%

cholesterol 98mg

33%

fiber 5g

20%

protein 37g

saturated 13g

65%

sodium 530mg

22%

sugar 14g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg