Crispy parmesan pork with creamy colcannon

Method

1. Put the pork medallions between 2 pieces of cling film or baking paper and bash with a rolling pin until 1cm thick.
2. Set up 3 plates, one with the flour, one with the beaten egg and one with a mix of the breadcrumbs and Parmesan. Dust the pork in the flour, dip in the egg, then the breadcrumb crust mixture.
3. Heat 2cm oil in a large frying pan until a cube of bread turns golden in 60 seconds. Fry the crumbed pork for 2-3 minutes, turning halfway through. Keep warm.
4. Heat the cider and mustard sauce, then heat the mash according to the pack instructions.
5. Meanwhile, stir-fry the cabbage and leeks in a little butter (or just water if you prefer), for 3-5 minutes until softened. Stir the greens through the mash and season with black pepper.
6. Serve each pork medallion with mash, with sauce spooned over.