Step 1

Preheat oven to 190°C. Place the sweet potato on a lined baking tray. Drizzle with half the olive oil. Bake for 25 minutes or until tender.

Step 2

Meanwhile, use the flat side of a meat mallet to pound pork until 2cm thick. Place flour on a plate. Combine the breadcrumbs, fennel and parsley on a plate. Dip the cutlets in flour and shake off excess. Dip in egg, then in crumb mixture, pressing firmly to coat. Heat vegetable oil in a frying pan over medium-high heat. Cook the pork, in 2 batches, for 2-3 minutes each side or until cooked through.

Step 3

Place beans and sweet potato in a bowl. Combine vinegar and remaining olive oil and pour over bean mixture. Toss to combine. Serve with the pork.