Thyme Pork Schnitzel & Sweet Potato Fries

While the fries are baking, pick thyme leaves. Slice apple (see ingredients) into thin wedges. Grate carrot (see ingredients).

TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the stems are very soft, you can chop them instead.

In a large bowl, combine the honey, vinegar and a drizzle of olive oil. Season with salt and pepper, then stir to combine. Set aside.

In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and thyme. Separate pork schnitzels (they may be stuck together). Dip each schnitzel into the seasoned flour, then into the egg and finally into the panko mixture. Transfer to a plate.

In a large frying pan over a medium-heat, add enough olive oil to coat the base. When the oil is hot, cook the crumbed pork, in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil between batches if needed so the schnitzel doesn't stick to the pan!