Classic Pork Schnitzel

In the first shallow bowl, combine the plain flour and a good pinch of salt and pepper. In the second shallow bowl, crack the egg and whisk with a dash of water. In the third shallow bowl, add the panko breadcrumbs. TIP: If you don’t have an egg, replace it with 3-4 tbs of milk.

Dip each pork schnitzel first into the plain flour, followed by the egg, and finally into the panko breadcrumbs. Set the crumbed schnitzel aside on a plate, ready to fry

Add enough olive oil to coat the base of a large frying pan and heat over a medium-high heat. Once hot, add the crumbed pork and cook for 1-2 minutes on each side, or until golden on the outside and cooked through. Place the fried schnitzel on a plate lined with paper towel to soak up the excess oil. Wipe the pan clean and repeat with the remaining schnitzels. TIP: Add extra oil if needed.

In a large bowl, combine the mixed salad leaves, apple, mint, cucumber and flaked Parmesan cheese. In a small jug, combine a *1 1/2 tbs of olive oil, the honey and the vinegar and season to taste with a pinch of salt and pepper. Drizzle the honey-vinegar dressing over the salad and toss to coat. TIP: Dress the salad just before serving to avoid soggy leaves.