for the mimosa garnish

• 1 egg, hard boiled, with the yolk sieved and the white finely chopped
• 1 tsp finely grated lemon zest
• 1 tbsp snipped chives, spring onion tops or parsley
• Using a sharp knife, cut the pork across into 10 mm (1/3 in) slices. Lay each slice flat between 2 pieces of dampened greaseproof paper and beat gently with a rolling pin.
• Dust each escalope lightly on both sides with seasoned flour. Beat the egg with 10 ml (2 tsp) water, dip each escalope in the egg and then toss in the breadcrumbs until well coated. Lay flat on greaseproof paper and press on the coating with a palette knife. If possible, leave the meat in a cold place, lightly covered, for at least 30 minutes for the coating to firm up.
• When ready to cook, heat the oil and butter in a large frying-pan. When sizzling, fry as many of the escalopes as the pan will hold for 3—4 minutes on each side, until golden and cooked through. Lift out, drain on absorbent paper and keep warm while you cook the remainder.
• Meanwhile, combine the hard-boiled egg, lemon zest and chives, spring onion or parsley to make the mimosa garnish. When all the escalopes are cooked, pile them on a warmed serving platter, sprinkle with the garnish and arrange the lemon wedges in the centre with the chives and parsley.