Crispy Breaded Pork with Apple Sauce and Watercress Salad

Ingredients:

2x 200g boneless pork loin steaks

Pinch of smoked paprika

1 egg

100g polenta

3 tbsp olive oil

Salt and freshly ground black pepper, to taste

for the sauce:

2 large cooking apples, peeled, quartered, cored and cut into 2cm cubes

30g butter or dairy free margarine

2 tbsp water

2 tbsp caster sugar

for the salad:

1 tsp honey

1 tbsp wholegrain mustard

Juice of ½ lemon

4 tbsp extra virgin olive oil

100g watercress (or mix)

Method:

1. Put the apples for the sauce in a small saucepan with the butter, water and caster sugar. Cover with a lid and cook over a low heat for 8 minutes. Stir occasionally with a wooden spoon.

2. Meanwhile, place the pork steaks between two pieces of clingfilm and use a meat hammer or rolling pin to bash them until they are 0.5cm thick.

3. Put the flour in a shallow bowl, season with salt and pepper and a pinch of paprika. Beat the egg in a shallow bowl. Tip the polenta into a second bowl with the smoked paprika. Dip each piece of pork first into the egg and then into the polenta.

4. Heat the olive oil in a medium frying pan and cook the coated pork for 4 minutes on each side.

5. Meanwhile, make the salad dressing. Put the honey, mustard, lemon juice and extra virgin olive oil in a jam jar and season with salt and pepper. Screw on the lid and shake everything together.

6. Transfer the pork to a plate covered with kitchen paper to drain off any excess oil.

7. Put the watercress in a serving bowl with the walnuts and coat with the salad dressing.

8. Serve the breaded pork with the watercress salad and apple sauce.