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Pork Escalope with Fennel and Green Bean Salad

Breaded pork fillet served with a vibrant salad of fennel, green beans, asparagus, and a zesty Parmesan dressing.

QuickPorkHigh ProteinSaladJames Martin

Estimated Nutrition

Per Serving Total
Calories 1450.4 kcals 1450.4 kcals
Carbohydrates 87.3 grams 87.3 grams
Fat 88.5 grams 88.5 grams
Protein 76.2 grams 76.2 grams
Cook Time
6 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
1
piece
Egg
free-range, beaten
45
ml
Milk
equivalent to 3 tbsp
25
g
Butter
20
g
Parmesan
finely grated
Fruits
0.5
piece
Lemon
juice only
GrainsCereals
25
g
Plain Flour
seasoned with salt and freshly ground black pepper
110
g
Croutons
ready-made, crushed into fine crumbs
Meat
200
g
Pork Fillet
sliced diagonally 1cm thick
NutsSeeds
1
piece
Black Pepper
freshly ground to taste
1
bunch
Flat leaf Parsley
small bunch, finely chopped
OilsFats
15
ml
Vegetable Oil
equivalent to 1 tbsp
30
ml
Extra Virgin Olive Oil
equivalent to 2 tbsp
Vegetables
1
bulb
Fennel
finely sliced
75
g
Green Beans
finely sliced on the diagonal
8
piece
Asparagus Tips
2
stalk
Celery
finely sliced
75
g
Baby Beetroot
cooked

Steps

  • Slice the pork fillet diagonally into 1cm thick pieces.
  • Dredge the pork in seasoned flour and shake off the excess.
  • Whisk the egg and milk together in a bowl.
  • Dip the pork in the egg mixture then coat with crushed crouton crumbs.
  • Fry the pork in butter and oil for 2-3 minutes per side until golden.
  • Mix the fennel, green beans, asparagus, and celery in a bowl.
  • Whisk olive oil, lemon juice, parmesan, and pepper then toss with the salad and parsley.
  • Serve the pork with the salad and garnish with baby beetroot.