400 g (13 oz) can butter beans, drained and rinsed
salt and pepper
Place the pork chops, one at a time, between 2 large pieces of clingfilm and beat with a rolling pin until about 1 cm (1/2 inch) thick.
Put the eggs in a large, shallow bowl and place the seasoned flour on a plate. Stir 1 teaspoon of the dried oregano and the lemon rind into the breadcrumbs, season with salt and pepper and scatter on a separate plate.
Coat the pork chops on both sides in the seasoned flour, followed by the egg and finally the breadcrumb mixture.
Heat half the oil in a large nonstick frying pan and cook the pork schnitzels for 3–4 minutes on each side, until crispy, golden and cooked through.
Meanwhile, mix the feta and olives with the diced tomatoes and butter beans. Whisk together the lemon juice, the remaining oil and oregano, and season. Fold into the salad, then spoon on to 4 plates and serve with the pork schnitzel.