Zesty Pork Schnitzel & Mustard Gravy

• In a shallow bowl, combine lemon pepper seasoning, the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Separate pork schnitzels. • Dip pork into the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside. • In a large frying pan, heat enough olive oil to coat the base over high heat. Cook pork schnitzels, in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

• In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking until smooth,1 minute. • Stir through wholegrain mustard until combined. Season to taste. • Add dill & parsley mayonnaise to the tray with roasted potatoes and toss to combine. Season with salt and pepper. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes.