Crumbed pork strips made with Panko crumbs, served alongside a creamy chutney-yoghurt dipping sauce. These make the perfect anytime snack, quick lunch, and lunchbox addition.

Ingredients

For the crumbed pork strips:

  • 500 g pork tenderloin, sliced into strips
  • ½ cup cake flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • Salt and pepper, to taste
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano Oil, for frying (enough to fill the pan to a medium depth)

For the chutney-yoghurt dipping sauce:

  • ¼ cup mayonnaise
  • 2 tablespoons plain yoghurt
  • 1 teaspoon lemon juice
  • 1 teaspoon chutney
  • Salt and pepper, to taste

Instructions

Crumbed pork strips:

  1. Place the flour into one bowl, beaten eggs into another bowl and the Panko crumbs into a separate shallow bowl.
  2. Season the flour with salt and pepper, and mix the paprika and oregano into the Panko crumbs.
  3. Season the pork strips lightly with salt and pepper.
  4. Coat each strip in the flour, then dip into the egg and finish in the Panko mixture until well coated.
  5. Heat a medium-depth layer of oil in a large frying pan over medium heat.
  6. Fry the strips in batches for 3-4 minutes per side, or until golden and cooked through.
  7. Drain on kitchen paper to remove any excess oil.

Chutney-yoghurt dipping sauce:

  1. Stir together the mayonnaise, yoghurt, lemon juice and chutney.
  2. Season to taste to create the dipping sauce.
To serve:
  1. Serve crumbed pork strips warm with the chutney-yoghurt dipping sauce.

Notes

These pork strips can be prepared ahead and reheated in the oven at 180°C for 5-7 minutes to restore crispiness. Store cooked strips in an airtight container in the refrigerator for up to 2 days. They’re perfect for lunch boxes when served at room temperature. Serving suggestion: Pack into lunchboxes with cherry tomatoes, carrot sticks, and cucumber slices for a balanced meal. These strips also make excellent party food when served on a platter with multiple dipping sauces. Try pairing with sweet chilli sauce, honey mustard, or garlic aioli for variety.