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Beat the egg and milk together. Season the flour with salt and pepper and then flour the pork cutlets, dip into the beaten egg and milk mixture then coat with breadcrumbs.
Heat up a frying pan with oil and shallow fry the pork until the breadcrumbs are golden brown. Transfer to a baking tray and finish cooking in a moderate oven for about 10 minutes.
Meanwhile make up the sauce with the gravy and Madeira by combining in a saucepan and bringing to the boil, simmer for 10 minutes. Cook the tagliatelle and drain.
Zest the lemon, gently cook in melted butter with the creamed spinach then mix in the noodles remove from heat.
Twist the noodles on a fork and arrange on plates. Place the cooked pork cutlet next to the noodles and pour the sauce to one side of it. Serve with creamed leeks and baby carrots.
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