Premier Pork Schnitzel & Bacon Greens

• While sweet potato is 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, combine the plain flour and the chicken-style stock powder in a shallow bowl. • 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 in the crumb mix. Transfer to a plate.

• Trim baby broccoli. • Wipe out frying pan and return pan to medium heat with a drizzle of olive oil. Add diced bacon and baby broccoli and cook, breaking up bacon with a spoon, until golden, 4-6 minutes. • In the last minute of cook time, add baby spinach leaves and toss until wilted. • Transfer to a bowl. Toss with mustard cider dressing (see ingredients) and season to taste. Cover to keep warm.

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