Pork Schnitzel & Cheesy Garlic Sauce

While the potatoes are roasting, finely chop the garlic. Thinly slice the pear. In a medium bowl, add the mixed salad leaves and pear. In a small bowl, combine balsamic vinegar and a drizzle of olive oil. Set aside.

TIP: Dress your salad just before serving to keep it crisp.

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. Pull apart the pork schnitzels so you get two per person. Dip each schnitzel into the flour mix, then in the egg and finally in the panko breadcrumbs. Set aside on 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 on the outside and cooked through, 1-2 minutes each side. Place on a paper towel lined plate.

TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.

Wash the frying pan and return to a medium heat. Melt the butter with a drizzle of olive oil. Cook the garlic until fragrant, 1-2 minutes. Add the light thickened cream (see ingredients) and grated Parmesan cheese (see ingredients), stirring to combine. Reduce the heat to low and simmer for 2 minutes. Season with salt and pepper to taste.

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