Pork escalope with mustard green beans

Method

1. Preheat oven to 180C/gas 4.

2. Trim the pork fillet of all excess fat and sinew. Flatten out the fillet between two pieces of cling film using a rolling pin or a heavy saucepan. Season with salt and pepper and dust with five spice.

3. Mix the breadcrumbs with the parsley and paprika. Coat the pork in the flour, dip into the egg and then coat with the breadcrumbs.

4. Heat some oil in a pan and sear the pork until golden brown on both sides and cooked through. (You can finish it in a hot oven if necessary).

5. For the confit potato: cut a round disc out of the potato using a metal cutter about 2 cm thick.

6. Melt the 50g of butter gently over a low heat with the garlic, thyme and bay leaf. Add the potato disc, turn up the heat and cook for 5 minutes until the potato starts to take on a golden brown colour. Turn the potato over and add the rest of the butter. Cook in the oven for about 40 minutes until the potato is tender.

7. For the mustard green beans: mix together the mustard, vinegar and olive oil and season with salt and pepper. Prep the green beans by removing the tops but leaving the tails on.

8. Plunge the beans into a pot of boiling salted water for 90 seconds, then remove and place in bowl with the vinaigrette. Leave to infuse for a couple of minutes.

9. For the lemon dressing: place all ingredients in a screw-top jar and shake to emulsify.

10. To serve, place the pork escalope on a bed of green beans, drizzle with the lemon dressing and serve the potato on the side.

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Ingredients

1 Pork fillet
1 tbsp Chinese five spice
2 tbsp plain flour
3 Eggs, beaten
100g breadcrumbs
1 tbsp chopped parsley
1 tsp Paprika

For the confit potato

1 potato
200g Butter
1 garlic clove, crushed
1 sprig Thyme
1 bay leaf

For the mustard green beans

1 tsp wholegrain mustard
1 tbsp white wine vinegar
3 tbsp Olive oil
50g green beans

For the lemon dressing

1 tsp lemon zest
1 tbsp vinegar
3 tbsp Olive oil
salt and pepper

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