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Pork escalope with fennel and green bean salad (recipes)






Serves 1



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the pork200-225g pork fillet25g/1oz plain flour, seasoned with salt and freshly ground black pepper1 free-range egg, beaten3 tbsp milk110g/4oz ready-made croutons, crushed into fine crumbs25g/1oz butter1 tbsp vegetable oilFor the fennel and green bean salad1 bulb fennel, finely sliced75g/2½oz green beans, finely sliced on the diagonal8 asparagus tips2 sticks celery, finely sliced2 tbsp extra virgin olive oil½ lemon, juice only20g/¾oz parmesan, finely gratedfreshly ground black pepper 1 small bunch fresh flatleaf parsley, finely chopped75g/2½oz cooked baby beetroot



Method



1. Slice the pork fillet on the diagonal to 1cm/½in thick slices.2. Dredge the pork in the seasoned flour and shake off any excess.3. Place the egg into a bowl and whisk in the milk.4. Dip the floured pork into the egg and then into the crushed crouton crumbs.5. Heat a frying pan until hot and add the butter and oil. Once the butter is foaming, add the coated pork and fry on each side for 2-3 minutes, or until golden-brown all over and completely cooked through.6. For the salad, place the fennel, green beans, asparagus tips and celery in a bowl and mix together.7. Whisk the olive oil, lemon juice and parmesan together in a separate bowl, then season with freshly ground black pepper. Pour over the salad, add the parsley and toss to combine.8. To serve, the pork escalopes onto a plate with a spoonful of salad alongside. Place the baby beetroot around the edges of the dish.