Put the pork loins between 2 sheets of clingfilm and bash with a rolling pin until the meat is about ½cm (¼in) thick.
In a wide shallow dish, mix the breadcrumbs with the lemon zest, crumbled feta, lemon thyme leaves, and some salt and freshly ground black pepper. Put the flour and lots of seasoning in another shallow dish and the beaten egg in a third dish. Dust the pork loins in the flour, shake off the excess, then dip them into the egg, and then finally coat in the breadcrumb and feta mixture.
Heat the vegetable oil and butter in a large heavy-based frying pan over a medium-to-low heat. Fry the breaded pork for 3-4 minutes each side until golden and cooked through.
For the tomato salsa, mix the chopped cherry tomatoes, balsamic vinegar, olive oil, feta, and basil leaves together in a small bowl, and season to taste.
Meanwhile, cook the beans in a pan of boiling salted water for 3-4 minutes until just tender, then drain and refresh in cold water so they keep their vivid green colour. Melt the butter in the same pan, then add the cooked beans, a squeeze of lemon juice, some salt and freshly ground black pepper and stir until glazed. Serve the pork Milanese with the green beans, and tomato salsa on the side.
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As seen in Real Food magazine