Pork Tenderloin Sandwich With Apple Chutney - cooking recipe

Ingredients

4 None boneless pork chops, pounded thin
1/4 cup all-purpose flour, seasoned
1 None egg, beaten
1/3 cup breadcrumbs
None None Apple Chutney
2 None large green apples, cored, peeled, chopped
1 tbsp lemon juice
2 tsp brown sugar
1/2 tsp ground cinnamon
None None Coleslaw
5.25 oz cabbage, finely shredded
1 None small carrot, cut into matchsticks
2 None spring onions, sliced
1/3 cup mayonnaise
1 tbsp cider vinegar
2 tsp dijon mustard
1/4 cup vegetable oil
4 rolls white bread, split
None None French fries, to serve

Preparation

Dredge pork in flour, shaking off excess. Dip in egg then coat in breadcrumbs. Set aside.
To make the chutney, combine all ingredients with 1/3 cup water over medium heat, stirring until sugar dissolves. Bring to a boil, reduce heat to low and simmer, covered, for 4-5 mins, until apples soften. Season. Set aside.
To make the salad, combine cabbage, carrot, spring onions, mayonnaise, cider vinegar and mustard. Season. Chill until required.
In a large frying pan, heat oil over medium heat. Cook pork tenderloins for 2-3 mins per side, until golden brown and cooked through. Cut in half. Fill rolls with coleslaw, pork tenderloin and apple chutney. Serve with French fries.