HelloHero: Pork Schnitzel & Tomato Salad

• Meanwhile, cut tomato 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, combine Nan's special seasoning and panko breadcrumbs. 
• Separate pork schnitzels (if stuck together) to get two per person.

• Coat pork first in the flour mixture, followed by the egg and finally into 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 minuteseach side. Transfer to a paper towel-lined plate.

• In a large bowl, combine tomato, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• To the tray with the roast potatoes, add creamy pesto dressing and toss to combine. Season with salt and pepper.