Classic Pork Schnitzel & Gravy

• Meanwhile, grate carrot. Halve avocado, scoop 
out flesh and roughly chop.
• In a shallow bowl, combine the plain flour and 
classic roast seasoning. In a second shallow 
bowl, whisk the egg. Place panko breadcrumbs 
in a third shallow bowl.
• Separate pork schnitzels (two per person).  
Coat pork first in flour mixture, then the egg 
and finally the panko breadcrumbs. Set aside 
on a plate. 

• In a large frying pan, add 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. 

• Meanwhile, in a medium heatproof bowl, 
combine gravy granules and the boiling water 
(see ingredients). Whisk until smooth and 
combined, 1 minute.

• In a large bowl, combine carrot, avocado and 
mixed salad leaves. 
• Drizzle with balsamic vinegar and olive oil, toss 
to coat and season to taste with salt and pepper.