Pork Schnitzel with Summery Pineapple Salsa

Toss the sweet potato in half of the olive oil and season with salt and pepper. Place in a single layer on a lined oven tray and cook for 25-30 minutes or until tender and golden.

Now it’s time to set up your crumbing station. Place the flour in a shallow bowl, the milk in a second bowl and the panko breadcrumbs and lemon zest in a third bowl. Season the pork schnitzels with salt and pepper. Then, dip in the flour, followed by the milk and finally coat in the breadcrumb mixture. Place on a plate until ready to fry.

Heat a lightly greased chargrill pan over a medium-high heat. Add the pineapple slices and cook for 1-2 minutes on each side or until lightly grilled. Remove. Cut into cubes and toss with the coriander, spring onion and a drizzle of olive oil. Season to taste with salt and pepper

Heat the vegetable oil in a medium frying pan over a medium-high heat. Add the schnitzels and cook for 1-2 minutes on each side, or until golden and cooked through. Transfer to a paper towel lined plate to drain.