NZ Mustard Seed Chicken Schnitzel & Mumbai Roast Veggie Toss

• Meanwhile, finely chop garlic. • 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 and brown mustard seeds. • Pull apart pork schnitzels so you get 2 per person and season generously on both sides. Dip pork into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.

Custom Recipe: 
Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. Prepare crumbing station as above. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste and set aside.

• Return pan to high heat and add enough olive oil to cover the base. Fry pork schnitzel in batches until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil between batches if necessary.

Custom Recipe: 
In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

• When the veggies are done, remove tray from oven and add baby spinach leaves, honey and a drizzle of vinegar. Season to taste and gently toss to combine.