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Place pork escalopes between sheets of greaseproof paper or clingfilm and then bash gently with a rolling pin until really thin (about 3 mm).
Spread ground cumin and ground coriander on a flat plate and then coat the escalopes thoroughly in the spices.
Heat oil in a large frying pan and then cook escalopes in two batches over a medium high heat for 6 minutes, turning once until they are golden and cooked through.
Add spring onions to pan and cook for 1 to 2 minutes more, or until soft.
Stir in the crème fraiche and mustard and season. Heat through for 1 to 2 minutes, then stir in the coriander and leave until cold.