Pork Schnitzel & Sweet Potato Mash

While the sweet potato is cooking, finely chop the garlic. Cut the broccoli into small florets, then roughly chop the stalk. Thinly slice the carrot into half-moons. In a small bowl, combine the mayonnaise with the water. Set aside.

In a shallow bowl, combine the plain flour, lemon pepper spice blend, the salt (for the crumb) and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip each pork schnitzel piece into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli, carrot and a splash of water and stir-fry, until just tender, 5-6 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 and add enough olive oil to coat the base of the pan. Cook the pork schnitzels, 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.