Classic Pork Schnitzel & Apple Salad

In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs.

Separate the pork schnitzels (there should be about 8). Dip each pork schnitzel first into the plain flour, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate.

Add enough olive oil to coat the base of a large frying pan and heat over a high heat. Once hot, add 1/2 the crumbed pork and cook until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining schnitzels. TIP: Add extra oil between batches if necessary.

TIP: Reserve some salad without mint for the kids if they are not fans! In a large bowl, combine the honey, vinegar and 2 tbs olive oil. Season with a pinch of salt and pepper. Add the mixed salad leaves, apple, cucumber, shaved Parmesan cheese and mint (if using) to the dressing. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.