Pork Schnitzel & Pear-Parmesan Salad

In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs.

Separate the pork schnitzel (there should be about 2 per person). Dip the schnitzel into the seasoned flour, then into the egg and finally into the panko breadcrumbs. Set aside on a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed pork in batches and cook until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining schnitzel.

TIP: Pork can be served slightly blushing pink in the centre. TIP: Add extra oil between batches if necessary.

In a medium bowl, combine the honey, vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the mixed salad leaves, cucumber, pear, shaved Parmesan cheese and mint (if using) to the dressing. Toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.