Jamie Magazine
By Andy Harris
Recipe From
Jamie Magazine
By Andy Harris
2 tablespoons plain flour
100g fresh, fine breadcrumbs
1 large free-range egg
4 x 120g higher-welfare pork fillets
300g udon noodles
1 small carrot
½ an Asian or pointed cabbage
low-salt soy sauce
vegetable oil
mustard
optional: 1 fresh red chilli
Served up with crunchy veg and noodles, this take on the traditional Japanese dish of breaded pork is a real winner!
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