Pork Schnitzel & Cheesy Garlic Sauce

While the potato is baking, finely chop the garlic (or use a garlic press). Roughly chop the tomato. Roughly chop the roasted almonds. Finely chop the parsley. In a medium bowl, add the mixed salad leaves and tomato. In a small bowl, combine the balsamic vinegar and 1 tbs olive oil.

TIP: Dress your salad just before serving to prevent soggy leaves.

In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs. Separate the pork schnitzels. Dip each pork schnitzel into the seasoned flour, then the egg and finally the panko breadcrumbs. Set aside on a plate.

Heat a large frying pan over a high heat with enough olive oil to coat the base of the pan. Cook the pork schnitzels, in batches, until golden on the outside and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the schnitzels don't stick to the pan.

Wash the frying pan and return to a medium heat with the butter and a drizzle of olive oil. When the oil is hot, add the garlic and cook until fragrant, 1-2 minutes. Add the light cooking cream, grated Parmesan cheese and crumble in 1/2 chicken stock cube. Stir to combine. Reduce the heat to low and simmer for 2 minutes. Stir in the parsley until well combined and the sauce is heated through. Season with pepper to taste.

TIP: If your sauce seems thick, add more water, 1 tsp at a time, until it has your desired consistency.