Caribbean Pork Schnitzel & Pineapple Salsa

• Drain pineapple slices. • Finely chop cucumber and tomato. • Heat a large frying pan over high heat. Add pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. • Transfer pineapple to a chopping board and roughly chop. Set aside.

• In a shallow bowl, combine the plain flour, mild Caribbean jerk seasoning, salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork schnitzels into the flour mixture, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate.

• Wipe out frying pan and return to high heat with enough olive oil to coat the base of the pan. • Cook pork schnitzels in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil between batches if needed.

• In a medium bowl, combine cucumber, tomato, pineapple and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.