Lemon Pepper Crumbed Pork

While the potato is roasting, roughly chop the tomato and cucumber.

In a shallow bowl, combine the plain flour, lemon pepper spice blend, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and a pinch of salt and pepper. Separate the pork schnitzels (you should get around 2 per person). Dip the pork into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate.

Heat a large frying pan with enough olive oil to coat the base of the pan over a medium-high heat. When the oil is hot, add the crumbed pork and cook until golden on the outside and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel to drain. TIP: Add extra oil if needed so the crumbed pork doesn't stick. If your pan is getting crowded, cook in batches for the best result.

While the pork is cooking, combine the Dijon mustard (see ingredients list), a small squeeze of lemon juice (see ingredients list), olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper in a large bowl. Add the mixed salad leaves, tomato and cucumber and toss to coat.