Lemon-caper pork escalopes with green beans and potatoes

Ingredients

For 1 serving

• Pork loin130 g
• All-purpose flour8 g
• Lemon juice20 ml
• Capers1 teaspoon
• Green beans150 g
• Potatoes150 g
• Parsleyto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: June – September

Method

1. Put a pan of water on to boil. Peel the potatoes and cut them into chunks of about 2 cm; top and tail the green beans and wash them.
2. Salt the water once boiling and cook the potatoes and beans together for 12 minutes, until the potatoes are easily pierced and the beans are tender; drain and dress with half the oil and a pinch of salt.
3. Meanwhile place the pork loin slices between two sheets of cling film and pound them thin; season with salt and black pepper and dredge in the plain flour, shaking off the excess.
4. Heat the remaining oil in a wide frying pan over medium-high heat and brown the escalopes for 2 minutes per side, until golden.
5. Add the lemon juice, the rinsed capers and a splash of water and let it bubble for 1–2 minutes, turning the slices, until the sauce thickens and turns glossy.
6. Sprinkle with chopped parsley and serve with the green beans and potatoes.