Pork Schnitzels & Creamy Peppercorn Sauce

• Meanwhile, pick thyme leaves.
• Roughly chop tomato.
• In a large bowl, combine tomato and mixed salad 
leaves. Set aside. 

Little cooks: Help pick the thyme leaves from 
the stems!

• In a shallow bowl, add the plain flour, 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, then into the panko breadcrumbs. 
Transfer to a plate. 

Little cooks: Help crumb the pork schnitzel! Use one 
hand for the wet ingredients and the other for the dry 
ingredients to avoid sticky fingers! Make sure to wash 
your hands well afterwards. 

• 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. 

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