Pork milanese with root vegetable and apple salad

Wash and pat dry the meat. Thin the fillets with a meat mallet to a thickness of 3-4 mm, taking care not to tear them. Season with salt and black pepper. Season the flour with salt and black pepper, and the breadcrumbs or bread crumbs with the finely chopped dill. Coat the fillets successively in flour, the beaten eggs and finally in the breadcrumbs (bread crumbs). Fry them like this for 2-3 min on each side in a hot pan with olive oil. Then place in a tray and bake 7-8 min in an oven preheated to 190°C. Clean and cut all the vegetables into thin strips. The beetroot can be boiled in advance. Cut the peeled apples as well. Add the juice and grated zest of 1 lemon. Season with salt and olive oil to taste. Finally add the finely chopped mint leaves and dill and stir. Serve the salad as a garnish to the pork milanese.