Step 1

Preheat oven to 120°C. Combine polenta, parmesan and lemon rind on a plate. Season. Dip pork in egg and press in polenta mixture to coat. Transfer to a lined baking tray.

Step 2

Heat 1cm of oil in a large frying pan over medium-high heat. Cook the pork, in 2 batches, for 2 minutes each side or until golden. Transfer to a tray lined with paper towel. Keep warm in oven.

Step 3

Meanwhile, thaw and peel broad beans.

Step 4

Melt the butter in a large frying pan over medium-high heat. Cook the cauliflower, stirring, for 2-3 minutes or until just tender. Stir in the broad beans, basil and lemon zest for 1-2 minutes or until heated through. Stir in the lemon juice. Serve with the pork.