Crispy Pork Tenderloin With Cucumber Salad - cooking recipe

Ingredients

2 1/4 lb potatoes, peeled, cut into chunks
3/4 cup sour cream
4-5 tbsp lemon juice
1-2 tsp sugar
1 bunch fresh dill, chopped
1 None cucumber, peeled, finely sliced
3.5 oz crispy shallots or fried onions
1 cup breadcrumbs
1 1/4 lb pork tenderloin, cut into 8 slices, pounded thin
2 None eggs, lightly beaten
4 tbsp flour, sifted
3 tbsp ghee (clarified butter)
1 cup milk
3 1/2 tbsp butter
1 pinch nutmeg
4 sprigs fresh parsley, leaves roughly chopped
2 None lemons, halved, to serve

Preparation

Cook potatoes in boiling salted water for about 20 mins.
Meanwhile, to prepare the cucumber salad, combine sour cream, lemon juice and sugar. Season. Mix in chopped dill then toss with cucumber slices. Set aside.
Combine crispy shallots and breadcrumbs. Dredge pork slices in flour, shaking off excess. Dip in egg then coat in breadcrumb mixture. Heat ghee in a nonstick frying pan. Fry pork for 2-3 mins per side. Set aside.
Heat milk and butter. Drain potatoes then add milk mixture and mash. Season and add nutmeg.
Arrange pork on serving plates with mashed potatoes. Sprinkle with parsley and serve with cucumber salad and lemon halves.