Dukkah Crumbed Pork Schnitzel

• Meanwhile, slice lemon into wedges. • Roughly chop parsley.

If you've swapped to pork schnitzels, in a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip pork into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

----------CCM TEXT---------- • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and dukkah. Dip pork schnitzels into flour mixture to coat, then into egg, and finally in breadcrumb mixture. Set aside on a plate.

In a large frying pan, heat enough olive oil to coat the base over high heat. Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

----------CCM TEXT---------- • When veggies have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over high heat. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the crumbed pork doesn't stick to the pan!

• Add chopped parsley, the honey and a generous squeeze of lemon juice to the tray with the roast veggies. Toss until well combined. Season.