Lemon-Pepper Pork Schnitzel & Radish Salad

• Meanwhile, thinly slice radish. • In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and lemon pepper spice blend. • Separate pork schnitzels (if stuck together) to get two per person.

• Coat pork first in the flour, followed by the egg and finally the breadcrumb mixture. Transfer to a plate.

• When the potatoes have 5 minutes remaining, heat a large frying pan over 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.

• In a large bowl, combine radish, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • To the tray with the roast potatoes, add dill & parsley mayonnaise and toss to combine. Season with salt and pepper.