Pork Schnitzel & Pear-Parmesan Salad

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

Pull apart the pork schnitzels (they may be stuck together). Dip the pork into the flour mixture, then into the egg, and finally in the panko breadcrumbs. Transfer to a plate.

In a large frying pan, add enough olive oil to cover the base and heat over a high heat. When the oil is hot, cook the pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil between batches if necessary.

In a medium bowl, combine the honey with a drizzle of olive oil and vinegar. Season, then add the mixed salad leaves, carrot, pear, grated Parmesan cheese and mint. Toss to coat.