Classic Pork Parmigiana Sub & Olive Salad

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium heat. • Add garlic paste and cook until fragrant, 1 minute. • Add diced tomato with garlic and onion (see ingredients), the brown sugar and the butter, stirring, until slightly reduced 3-4 minutes. Season to taste. Transfer to a bowl.

• Meanwhile, slice bake-at-home ciabatta in half lengthways. • In a shallow bowl, combine the plain flour, Mediterranean seasoning and a pinch of salt. 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 to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• Wash out frying pan and return to high heat with enough olive oil to coat the base. • Cook pork schnitzel, in batches, until golden and cooked through, 1-2 minutes each side. • Transfer to a second lined oven tray. Top and evenly spread each piece of pork with parmigiana sauce, then sprinkle with Cheddar cheese. • Bake until has cheese melted, 8-10 minutes.

• Meanwhile, toast or grill ciabatta to your liking. • In a medium bowl, combine kalamata olives, spinach, rocket & fennel mix, a drizzle of the vinegar and olive oil. Season.