Herby Tuscan Pork Cotoletta Panini

• Meanwhile, finely chop garlic. In a small microwave-safe bowl combine the butter and garlic and microwave in 10 second bursts, until melted. Season with salt and pepper and set aside. • Lightly crush the semi-roasted potatoes on the tray. Drizzle with melted garlic butter and return to the oven. Roast until golden, 8-10 minutes.

If you've swapped chicken breast for pork schnitzels, 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 (if stuck together) to get two per person. Coat pork in flour mixture, followed by the egg, and finally the breadcrumbs. Transfer to a plate.

Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook pork schnitzels 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.

• Meanwhile, cut wholemeal panini in half lengthways. • Place panini directly on wire racks in the oven and bake until heated through, 3-5 minutes. • In a large bowl, combine tomato, mixed leaves, a drizzle of vinegar and olive oil. Season to taste.