Pork Cutlets with Pan-Fried Fennel & Beans | that's life!

Ingredients

• 4 pork loin cutlets, excess fat trimmed
• 1/3 cup plain flour, seasoned
• 1 egg, lightly beaten with 1 tablespoon water
• 1 cup panko breadcrumbs
• 1 tablespoon each dried parmesan and finely chopped fresh sage
• 2 medium fennel bulbs, cored and thinly sliced
• 2 cups green beans, trimmed
• 2 each eschalots and garlic cloves, thinly sliced
• 2 tablespoons each lemon juice and capers