A walnut and breadcrumb make this pork loin extra special.
For the pork and walnut slices, mix the walnuts, breadcrumbs and thyme on a plate. Season,to taste, with salt, and freshly ground black pepper.
Sprinkle the flour onto a plate. Dredge the pork loin slices in the plain flour, shaking off the excess, then dip them into the beaten egg, followed by the walnut and breadcrumb mixture. Press the slices firminto the mixture to coat them in as much of the mixture as possible.
Heat the oil in a frying pan and fry the pork slices for 4-5 minutes on each side, or until cooked through.
Meanwhile, for the herby chips, heat the oil in a deep, heavy-bottomed saucepan or a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
Mix the herbs and breadcrumbs together on a plate. Dip the potatoes into the egg whites and then into the herb mixture until thoroughly coated. Set the potatoes aside for 1-2 minutes.
Fry the chips in the hot oil for 5-6 minutes, or until golden-brown and tender. Remove the chips with a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt.
For the salad, mix the salad leaves, olives, lemon juice and olive oil together in a bowl. Season, to taste, with salt and freshly ground black pepper.
To serve, place a pork slice onto each of 4 serving plates, place some chips alongside and finish with some salad. Serve with the lemon wedges.
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