Cajun pork cutlets with buttermilk coleslaw

Cajun pork cutlets with buttermilk coleslaw

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Cajun pork cutlets with creamy coleslaw and corn can be on the table in just 20 minutes.

The ingredient of Cajun pork cutlets with buttermilk coleslaw

  1. 2 large sweet corn cobs, husks in tact
  2. 1 teaspoons olive oil
  3. 4 Coles pork cutlets
  4. 1 tablespoon Cajun seasoning
  5. 1/3 cup fresh coriander, torn
  6. 1/3 cup buttermilk
  7. 1 teaspoon Dijon mustard
  8. 400g Coles coleslaw

The instruction how to make Cajun pork cutlets with buttermilk coleslaw

  1. Cook the corn, in the husk, in the microwave on high (100%) for 6 minutes. Carefully remove and set aside to cool slightly before removing the husks. Cut each cob in half.
  2. Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Season the cutlets with pepper and sprinkle with the seasoning and coriander. Add to the frying pan and cook for 3-4 minutes each side for medium or until cooked to your liking.
  3. Combine the buttermilk and mustard in a large bowl. Add the coleslaw. Season with salt and pepper. Toss to combine.
  4. Divide the cutlets, corn and coleslaw among serving plates.

Nutritions of Cajun pork cutlets with buttermilk coleslaw

fatContent: 371.406 calories
saturatedFatContent: 7.8 grams fat
carbohydrateContent: 2.5 grams saturated fat
sugarContent: 23.9 grams carbohydrates
fibreContent: 7.2 grams sugar
proteinContent:
cholesterolContent: 51.7 grams protein
sodiumContent: 132 milligrams cholesterol

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