4 pork loin cutlets, excess fat trimmed
1/3 cup plain flour, seasoned
1 egg, lightly beaten with 1 tablespoon water
1 cup panko breadcrumbs
1 tablespoon each dried parmesan and finely chopped fresh sage
2 medium fennel bulbs, cored and thinly sliced
2 cups green beans, trimmed
2 each eschalots and garlic cloves, thinly sliced
2 tablespoons each lemon juice and capers
Place pork chops between 2 layers of plastic wrap. Lightly mallet to about 5mm thick. Dust chops in flour, then dip in egg and combined breadcrumbs, parmesan and sage.
Shallow fry in batches over a medium heat for 2-3 min each side or until golden and cooked through. Wipe pan clean.
Return pan to a medium-high heat. Add 1 tablespoon olive oil, fennel and beans. Cook stirring often for 5 min. Add the eschalots, garlic, lemon juice and capers, cook 1 min. Serve pork with fennel and beans. Garnish with fennel fronds, herbs and lemon wedges.