Classic Pork Schnitzel

In a shallow bowl, combine the plain flour, salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs.

Separate the pork schnitzels (there are 8 in the packet). Dip each pork schnitzel first into the plain flour, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate, ready to fry.

Heat a large frying pan over a medium-high heat. Add the slivered almonds and cook, tossing, for 3-4 minutes or until golden and toasted. Transfer to a small bowl. Return the pan to a medium-high heat with enough olive oil to coat the base of the pan. Once hot, add 1/2 the crumbed pork and cook for 1-2 minutes on each side, or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Wipe the pan clean and repeat with the remaining schnitzels. TIP: Add extra oil between batches if needed.

TIP: Reserve some salad without mint for the kids if they're not fans! In a large bowl, combine the honey, vinegar and 2 tbs of olive oil. Season with a pinch of salt and pepper. Add the mixed salad leaves, apple, cucumber, toasted slivered almonds, shaved Parmesan cheese (see ingredients list) and mint to the dressing and toss to coat. TIP: Dress the salad just before serving to keep the leaves crisp.