Pork Escalopes with Green Apple and Fennel Slaw

Ingredients

• 500g salad potatoes

• 4 tbsp olive oil, plus 1 tsp extra

• 100 g white breadcrumbs

• 4 pork loin steaks

• 2 tbsp dijon mustard, plus a little extra (optional)

• 1 fennel bulb

• 1 Granny Smith apple, quartered and cored

• 1 lemon, juiced

• 150g mixed leaf salad

4 servings/ 1 pork steak each

Calories~688 kcal

Protein~38 g

Carbs~50 g

Fat~36 g

Fiber~6 g

Sugar~8 g

Total recipe

Calories~2,750 kcal

Protein~150 g

Carbs~200 g

Fat~145 g

Fiber~25 g

Sugar~30 g

Method

• Step 1

  Preheat the oven to 140°C/120°C fan/gas 1. Cook the potatoes in boiling salted water for 10 mins. Drain; leave to steam dry. Toss with 1 tsp oil and a little seasoning.

• Step 2

  Put the breadcrumbs on a plate. Place the pork steaks between 2 sheets of baking paper and bash with a meat tenderiser (or rolling pin) to 1-1.5 cm thick. Coat all over with the mustard, then the breadcrumbs.

• Step 3

  Heat 2 tbsp oil in a frying pan over a medium heat. Fry the pork for 3-4 mins on each side. Transfer to a baking sheet; keep warm in the oven.

• Step 4

  At the last minute, grate the fennel (reserve the fronds) and apple (use the grater’s slicing edge) into a mixing bowl. Add the lemon juice and the rest of the oil; mix. Toss through the salad leaves and fennel fronds; season to taste.

• Step 5

  Serve the crispy pork with the potatoes and slaw, plus a little more mustard if you like.