Herby Crumbed Pork & Thyme Fries

• While the fries are baking, finely chop parsley (see ingredients). Slice lemon 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. 
• Dip pork into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!

• While pork is cooking, thinly slice apple. Grate carrot (see ingredients). • In a medium bowl, combine a generous squeeze of lemon juice and a drizzle of olive oil. • Season, then add mixed salad leaves, apple and carrot. Toss to coat.