Crumbed Pork & Double Parmesan-Bacon Wedges

• Remove tray from oven and sprinkle diced bacon and Parmesan cheese over wedges (you may need to break up the bacon with your hands). • Bake until wedges are tender and cheese is melted, a further 7-10 minutes. TIP: Use two oven trays if necessary.

• Meanwhile, thinly slice apple into wedges. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Separate pork schnitzels. • Dip pork into flour mixture to coat, then into egg, and finally in crumbing mix. Set aside on a plate.

• When the wedges have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over high heat. • Cook pork schnitzel in batches, turning, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• In a large bowl, combine the honey and a drizzle of vinegar and olive oil. Add mixed salad leaves and apple then toss to coat. Season.