Lemon-Pepper Pork Schnitzel

While the sweet potato is cooking, finely chop the garlic. Chop the broccoli (including the stalk!) into small florets. Thinly slice the carrot into half-moons. In a small bowl, combine the mayonnaise with the water. Set aside.

In a shallow bowl, combine the plain flour, lemon pepper seasoning, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip each pork schnitzel piece into the flour mixture, then into the egg, and finally in the panko breadcrumbs. Transfer to a plate.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the broccoli and carrot with a splash of water, tossing, until just tender, 6-7 minutes. Season, then transfer to a bowl and cover to keep warm.

Return the frying pan to a high heat with enough olive oil to coat the base. When the oil is hot, cook the pork schnitzels, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan!