Herb-Crumbed Pork Schnitzel

While the veggies are roasting, thinly slice the brown onion. Finely chop the parsley. Slice the lemon into wedges.

Pull apart the pork schnitzels (there should be about 8). In a shallow bowl, combine the plain flour (for the pork), the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the parsley and panko breadcrumbs. Dip the pork schnitzels into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate, ready to fry.

Heat a medium saucepan over a medium-high heat with the butter and a drizzle of olive oil. Add the brown onion and cook until softened, 4-5 minutes. Add the plain flour (for the sauce) and cook, stirring, until darkened, 1 minute. Add the caramelised onion chutney, the water and crumble in 1 beef stock cube. Reduce the heat to medium and simmer until thickened, 2-3 minutes. Season to taste with salt and pepper. Remove from the heat and cover with a lid to keep warm.

In a large frying pan, heat enough olive oil to coat the base of the pan over a high heat. Add the pork schnitzel in batches and fry until golden on the outside and cooked through, 1-2 minutes each side. Transfer to a plate lined with a paper towel. Once the veggies are done, transfer them to a large bowl with the baby spinach leaves. Add a drizzle of olive oil and a squeeze of lemon juice and toss to coat. TIP: Taste and add more lemon juice if you like!