American-Spiced Pork Schnitzel

• Meanwhile, thinly slice cucumber into half-moons. Roughly chop tomato. • In a medium bowl, combine cucumber and tomato. Set aside. • In a small bowl, combine mayonnaise and ranch dressing. Set aside.

• In a shallow bowl, whisk the plain flour, All-American spice blend, a generous pinch of salt and the egg. • In a second shallow bowl, place panko breadcrumbs. • Pull apart pork schnitzels so you get 2 per person. Dip pork into egg mixture to coat, then into the breadcrumbs. Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over high heat. • When oil is hot, cook pork, in batches, until golden and cooked through, 1-2 minutes each side. • Transfer to a paper towel-lined plate.

TIP: If needed, add extra oil between batches to prevent the schnitzel from sticking to the pan!

• To the bowl with the cucumber and tomato, add mixed salad leaves and a drizzle of white wine vinegar and olive oil. • Toss to coat. Season to taste.