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Pork escalope with fennel and green bean salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by James Martin

From Saturday Kitchen

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.

Ingredients

For the pork

  • 200-225g pork fillet
  • 25g/1oz plain flour, seasoned with salt and freshly ground black pepper
  • 1 free-range egg, beaten
  • 3 tbsp milk
  • 110g/4oz ready-made croutons, crushed into fine crumbs
  • 25g/1oz butter
  • 1 tbsp vegetable oil

For the fennel and green bean salad

  • 1 bulb fennel, finely sliced
  • 75g/2½oz green beans, finely sliced on the diagonal
  • 8 asparagus tips
  • 2 sticks celery, finely sliced
  • 2 tbsp extra virgin olive oil
  • ½ lemon, juice only
  • 20g/¾oz parmesan, finely grated
  • freshly ground black pepper
  • 1 small bunch fresh flatleaf parsley, finely chopped
  • 75g/2½oz cooked baby beetroot

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Pork escalope with fennel and green bean salad

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