Parmesan Crumbed Pork Schnitzel

While the potato is roasting, lightly crush the black peppercorns in a pestle and mortar or using a rolling pin. Pull apart the pork schnitzels. In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredient list), crushed peppercorns and grated Parmesan cheese. Dip the pork schnitzels into the flour mixture, followed by the egg and lastly in the panko mixture. Set aside on a plate.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, stirring occasionally, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a high heat and add enough oil to cover the base of the pan. Add the pork and cook until golden and cooked through, 1-2 minutes each side (depending on thickness). Transfer to a plate lined with paper towel.

TIP: If your pan is getting crowded, cook in batches for the best results!

While the pork is cooking, roughly chop the tomato. Grate the carrot (see ingredients list).

Add the basil pesto to the roasted potato and toss to combine on the oven tray. In a medium bowl, combine the balsamic vinegar, a pinch of salt and pepper, the tomato, carrot and mixed salad leaves. Toss to combine just before serving.