Southern Crumbed Pork

While the sweet potato is roasting, cut the carrot (unpeeled) into 1cm chunks. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press). Slice the lime into wedges.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook for 2-3 minutes, until slightly softened. Add the broccoli and a splash of water and cook for 5-6 minutes, or until tender. Add the garlic, butter, brown sugar and a pinch of salt and cook, stirring, for 1 minute, or until fragrant. Transfer to a medium bowl and cover to keep warm. Wipe out the pan with a paper towel.

In a shallow bowl, combine the sweet mustard spice blend, plain flour and salt. In a second shallow bowl, whisk the egg with a fork. In a third shallow bowl, add the panko breadcrumbs. Pull the pork schnitzels apart (there should be about 8 schnitzels) and dip them into the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate.

When the wedges have 15 minutes cook time remaining, return the frying pan to a medium-high heat with enough olive oil to coat the base. Once hot, add 1/3 of the crumbed pork schnitzel and cook for 1-2 minutes on each side, or until golden on the outside and cooked through. Transfer to a plate lined with paper towel to drain. Repeat with the remaining pork schnitzels.