Pork Schnitzel & Dill-Parsley Mayo

While the sweet potato is cooking, finely chop the garlic. Cut the zucchini into thin sticks. Thinly slice the carrot into half-moons. In a small bowl, combine the dill & parsley mayonnaise with the water. Set aside.

In a shallow bowl, combine the plain flour, lemon pepper spice blend and the salt (for the crumb). Season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Separate the pork schnitzels (they may be stuck together). Dip each pork schnitzel piece into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the zucchini, carrot and a splash of water and cook, tossing, until just tender, 3 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper and transfer to a bowl.

Return the frying pan to a high heat with enough olive oil to coat the base. Cook the pork schnitzel in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.