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Pork escalope with fennel and green bean salad

Pork escalope with fennel and green bean salad is a salads recipe made with Milk, Vegetable Oil, Celery Finely Sliced, and Extra Virgin Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 tbsp
• 1 tbsp
• 2 stick
• 2 tbsp

Method (preview)

1. 1

   Heat a frying pan until hot and add the butter and oil.

2. 2

   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.

3. 3

   For the salad, place the fennel, green beans, asparagus tips and celery in a bowl and mix together.

4. 4

   Whisk the olive oil, lemon juice and parmesan together in a separate bowl, then season with freshly ground black pepper.

5. 5

   Pour over the salad, add the parsley and toss to combine.

6. 6

   To serve, the pork escalopes onto a plate with a spoonful of salad alongside. Place the baby beetroot around the edges of the dish.