• 1 large white radish 
• 2 granny smith apples
• juice of half a lemon
• 1 tsp Dijon mustard
• sea salt
• freshly ground pepper
• 1 cup Kewpie mayonnaise
• ¼ cup chopped flat-leaf parsley

• 60g plain flour
• sea salt
• 3 tbsp milk
• 1 egg
• 120g panko crumb
• 4 pork loin lightly flattened with a meat mallet 

( or butterfly half the fillet for two portions )

• 80ml extra virgin olive oil
• 60g unsalted butter
• lemon wedges, to serve

• Using a chopping board and a sharp knife or mandolin, cut both the radish and the apple into 3mm slices, then cut into 3mm-thick matchsticks
• In a bowl, whisk the lemon juice, mustard, salt and pepper, add the mayonnaise, mix and then fold through the radish and apple. Lastly, fold through the parsley and set the salad aside.

• Place the flour on a flat plate and season with a pinch of Maldon salt. Whisk the milk and egg together in a bowl.
• Place the breadcrumbs on a separate plate.
• Dip the pork in the seasoned flour, shake away any excess, and then dip into the egg mix.
• Finish by dipping the pork into the panko crumb, ensuring the meat is evenly coated. Shake away any excess.
• Heat half the oil and butter in a frying pan.
• Add two of the crumbed pork portions when the butter is foaming and cook over medium heat until the panko crumbs are golden (about six minutes).
• Turn and cook the other side until golden and the pork is just cooked (about another five minutes).
• Place in a warm oven and repeat the process with the remaining oil, butter, and crumbed pork. If you have a large enough pan, by all means, cook all in one go.
• Place one crumbed pork portion on each of the four plates. Add the radish slaw mix next to the pork and serve with a slice of lemon and mayonnaise.