- 200g low-fat Bulgarian yoghurt
- juice of 1 lemon
- 1 tsp whole-grain mustard
- 2 apples (unpeeled), cut into matchsticks
- ½ small red cabbage, finely shredded
- small handful of fresh parsley, chopped
- 75g Rice Krispies
- 25g plain flour
- 2 medium eggs, beaten
- 4 pork escalopes (thin slices of pork)
- 2 tbsp sunflower oil
Put the yoghurt, lemon juice and mustard into a large serving bowl and mix. Stir in the apple, cabbage and parsley. Check seasoning and set aside.
In a food processor, whizz the Rice Krispies until finely crushed. Tip into a lipped plate. Put the flour and eggs in two separate lipped plates.
Dip each escalope into the flour to coat, tapping off any excess, then dip into the beaten eggs, followed by the cereal crumbs. Finish by dipping each escalope into the eggs again before coating with a final layer of cereal.
Heat the oil in a large, nonstick frying pan over a medium heat. Add escalopes and fry for 5 minutes, turning once, until golden and cooked through. Serve with apple slaw and boiled new potatoes.
EACH SERVING 1 528kJ, 13g fat (3g saturated), 34g carbohydrate (13g total sugars).
GET AHEAD Prepare up to step 3 a day ahead. Cover and chill slaw and escalopes.