Crumbed Pork Schnitzel & Spiced Wedges

• Meanwhile, halve cherry tomatoes. • Grate carrot.

Little cooks: Under adult supervision, older kids can help grate the carrot.

• In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Separate the pork schnitzels (they may be stuck together). Coat pork schnitzels first in the plain flour, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.

• When the wedges have 10 minutes cook time remaining, heat a large frying pan over high heat with enough olive oil to coat the base of the pan. • When oil is hot, cook pork in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate.

• In a large bowl, combine the honey and a drizzle of white wine vinegar and olive oil. • Add mixed salad leaves, cherry tomatoes and carrot. Toss to combine and season to taste.