April 30th, 2014
By LeeAnne Wright
This recipe originally appeared in the April 2014 issue.
Preheat oven to 400ºF.
Cut carrots in half and then halve lengthwise. With the flat sides down, cut into 1/2-centimetre wedge strips. Drizzle 1 tablespoon canola oil over carrots, sprinkle with cumin and toss until evenly coated. Spread the carrots on a well-greased, parchment-lined baking sheet. You may need 2 pans to avoid crowding. Bake in the oven for 15 minutes or until tender and browned.
Meanwhile, combine panko bread crumbs and caraway seeds in a sealable bag and set aside. In a large bowl, whisk milk and egg. Toss pork strips in egg mixture to coat well. Lift a handful of pork out, letting excess liquid drip off, transfer to bag of panko and seal bag. Shake to coat pork well. Transfer to a plate. Repeat with remaining pork.
Heat 1 tablespoon canola oil in a large skillet over medium heat. Working in batches, fry pork strips until golden and crisp, about 3 minutes per side. Add remaining oil as needed. Tent cooked strips with foil to keep warm while cooking remaining batches.
344 calories, 14 g fat, 80 mg calcium, 180 mg sodium, 27 g carbohydrates, 5 g fibre, 25 g protein. Excellent source of vitamins A, B6, B12, E and K, thiamine, niacin, biotin, phosphorus, potassium and selenium; high source of fibre; source of vitamins C and D, calcium, iron, omega-3 and omega-6.