Lemon Pepper Pork Schnitzel

While the potatoes are boiling, heat a drizzle of olive oil in a large frying over a medium high heat. Add the onion and cook, stirring regularly until softened, 5-6 minutes. Add the balsamic vinegar (for the onion), water and brown sugar and mix well. Cook until dark and sticky, 6-8 minutes. Transfer to a large bowl and set aside to cool slightly.

While the onions are cooking, pull the pork schnitzels apart (they may be stuck together). In a shallow bowl, combine the plain flour, lemon pepper spice blend, the salt (for the pork) and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, add the lemon zest, parsley, panko breadcrumbs and a pinch of salt. Dip the pork schnitzels into the lemon pepper mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate, ready to fry.

Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. Working in batches, add the crumbed pork and cook until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel.

Add the potatoes, green beans, sour cream and chives to the bowl with the caramelised onions. Season generously with salt and pepper and toss to coat. TIP: Seasoning is key in this dish! Taste and season again with salt and pepper if you think it needs it! Place the tomato, carrot, mixed salad leaves and balsamic glaze in a bowl and toss to dress. Season to taste with salt and pepper.