Herby Pork Schnitzel & Creamy Mushroom Sauce

• While the potatoes are roasting, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Add sliced mushrooms and cook, tossing, until browned and softened, 8-10 minutes. • Add gravy granules, light cooking cream and a splash of water and cook, stirring, until the sauce is smooth and slightly thickened, 1-2 minutes. Season to taste. Transfer to a medium bowl. Cover to keep warm.

• While the mushrooms are cooking, finely chop garlic. Trim baby broccoli. Slice lemon into wedges. • In a second large frying pan, heat a drizzle of olive oil over medium heat. Add diced bacon and baby broccoli and cook, breaking up bacon with a spoon, until golden, 4-6 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute. Transfer to a bowl. Add a squeeze of lemon juice and season to taste. Remove pan from heat, cover with a lid or foil to keep warm.

• In a shallow bowl, combine the plain flour and chicken-style stock powder. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place herb crumbing mix. • Pull apart pork schnitzels. Dip pork into the flour mixture, followed by the egg, and finally into herb crumbing mix.

• Wipe out the frying pan and return to medium-high heat with enough olive oil to cover the base. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.