Ingredients

• 150g/5½oz pork loin
• batted out flat with a meat mallet or rolling pin.
• 1 tbsp fresh parsley
• chopped
• 1 tbsp fresh chives
• chopped
• 1 tbsp fresh coriander
• chopped
• 100g/3½oz white breadcrumbs
• 50g/1¾oz flour
• seasoned with salt and freshly ground black pepper
• 2 whole free-range eggs
• beaten
• 2 tbsp olive oil
• 1 tbsp olive oil
• 25g/1oz unsalted butter
• 1 clove garlic
• finely chopped
• frac12;onion
• finely chopped
• 100g/3½oz chestnut mushrooms
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the pork
• place the fresh herbs and breadcrumbs into a bowl and mix together.
• Place the flour into a bowl and dredge the pork loin in the flour. Dip the floured pork loin into the eggs then roll in the herbed breadcrumb mixture to coat.
• Dip into the egg and herbed breadcrumbs once more.
• Heat the oil in an ovenproof frying pan over a high heat. Add the pork and fry for two minutes on each side until crisp and golden. Transfer into the oven and roast for five minutes
• or until completely cooked through.
• For the mushrooms
• heat the oil and butter in a saucepan over a medium heat. Add the garlic and onion and fry until soft.
• Add the mushrooms and cook until soft
• then season
• to taste
• with salt and freshly ground black pepper.
• To serve
• arrange the mushrooms onto the middle of a serving plate and place the pork on top.