Classic Pork Schnitzel

In the first shallow bowl, combine the salt, plain flour and a good pinch of pepper. In the second shallow bowl, whisk the eggs. In the 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 the crumbed pork aside on a plate, ready to fry.

Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, for 3-4 minutes or until golden. 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 necessary.

TIP: Reserve some salad without mint for the kids if they are not fans! In a large bowl, combine the honey, vinegar and 1 1/2 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 and mint to the dressing and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.