Pork escalopes with Lyonnaise potatoes

These pork escalopes are a classic from the city of Lyon.

SERVES 2-3

FOR THE POTATOES

• 1 large onion, sliced

• 25ml olive oil

• 3 large potatoes, peeled and parboiled for 10 minutes, then cut into 5mm-thick slices

• 50g butter

• 50ml beef stock

• Small bunch of flat-leaf parsley, leaves picked and chopped FOR THE PORK

• 1 large pork fillet (about 400g), cut into 5cm slices

• 50g plain flour

• 2 eggs

• 75g panko breadcrumbs

• 50g butter

• 50ml olive oil

• Sea salt and freshly ground black pepper

1 For the potatoes, fry the onion in the oil in a heavy-based frying pan for a minute or two until softened.

Add the potatoes and butter, stir and season with salt and pepper.

Cook over medium heat for

10 minutes, stirring occasionally.

2 For the pork, place the slices between two sheets of clingfilm and use a rolling pin to flatten them to about 5mm thick. Place the flour in a shallow bowl and season with salt and pepper. Beat the eggs in another bowl, and put the breadcrumbs into a third bowl. Dip each piece of pork in the flour, then in the beaten egg and finally in the breadcrumbs until evenly coated.

3 In a large non-stick frying pan, heat the butter and oil until bubbling and fry the pork escalopes, two or three at a time, over a medium heat for 2 minutes on each side. Remove from the heat and place on a warmed serving platter.

4 To finish the potatoes, add the stock to the pan, bring to the boil and add the parsley. Serve with the pork.