FTC Caribbean Pork Schnitzel

Drain the pineapple slices. Heat a large frying pan over a high heat. Add the pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Set aside to cool slightly. While the pineapple is charring, finely chop the cucumber and tomato. Zest the lemon (see ingredients list) to get a good pinch and cut into wedges. Roughly chop the charred pineapple.

In a shallow bowl, combine the plain flour, mild Caribbean jerk seasoning, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the pork schnitzel into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate, ready to fry.

Wipe out the frying pan and return to a high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed pork and cook until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with a paper towel. Repeat with the remaining crumbed pork. TIP: Add extra oil between batches if needed.

In a medium bowl, combine a generous squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Add the cucumber, tomato, pineapple and lemon zest, toss to coat.