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.

Quick Pork High Protein Salad James Martin

Estimated Nutrition

Calories

1450.4

kcal / serving

1450.4 kcal total

Carbs

87.3g

per serving

87.3 g total

Fat

88.5g

per serving

88.5 g total

Protein

76.2g

per serving

76.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

free-range, beaten

equivalent to 3 tbsp

finely grated

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

Plain Flour

seasoned with salt and freshly ground black pepper

110

Croutons

ready-made, crushed into fine crumbs

Meat

200

Pork Fillet

sliced diagonally 1cm thick

NutsSeeds

piece

Black Pepper

freshly ground to taste

bunch

Flat leaf Parsley

small bunch, finely chopped

OilsFats

Vegetable Oil

equivalent to 1 tbsp

Extra Virgin Olive Oil

equivalent to 2 tbsp

Vegetables

bulb

Fennel

finely sliced

Green Bean

finely sliced on the diagonal

piece

Asparagus Tips

stalk

Celery

finely sliced

Baby Beetroot

cooked

Method

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.

Slice the pork fillet diagonally into 1cm thick pieces.

Dredge the pork in seasoned flour and shake off the excess.

Serve the pork with the salad and garnish with baby beetroot.

Whisk the egg and milk together in a bowl.

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.