Aussie Pork Schnitzel & Gravy

• Meanwhile, grate carrot. • In a shallow bowl, combine the plain flour and Aussie spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Separate pork schnitzels to get two per person. • Dip pork into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.

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

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• Meanwhile, boil the kettle. • In a medium bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute.

• Just before serving, add carrot, mixed salad leaves, a drizzle of balsamic vinegar and olive oil. • Toss to coat and season.