1 small dessert apple, peeled, cored and coarsely grated
1 tablespoon chopped dill or parsley
4 tablespoons crème fraîche
1 tablespoon wholegrain mustard
2 teaspoons cider vinegar
3 tablespoons olive oil
salt and pepper
lemon wedges, to garnish
Place the pork medallions between 2 large pieces of clingfilm and bash with a rolling pin to flatten them to a thickness of 5 mm (¼ inch).
Place the flour, eggs and breadcrumbs in three separate shallow dishes. Dip the pork first in the flour, then the egg and finally the breadcrumbs.
Put the parsnips, carrots and apple into a bowl, add the dill, crème fraîche, mustard, vinegar and a pinch of salt and pepper and mix well.
Heat the oil in a large frying pan and cook the medallions over a medium heat for 4–5 minutes, turning once, until cooked and golden. Spoon the coleslaw on to plates and serve with the crispy pork Milanese, garnished with lemon wedges.