Pork Schnitzels & Creamy Peppercorn Sauce

• Meanwhile, finely chop garlic. • Roughly chop cucumber. • In a large bowl, combine cucumber and mixed salad leaves. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

• In a shallow bowl, combine the plain flour and garlic & herb seasoning, then season with a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat pork schnitzels in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

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

• Wash the frying pan, then return to medium-low heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add light cooking cream and the cracked black pepper, then cook until warmed and fragrant, 1-2 minutes. Season to taste with salt.