Herby Pork Schnitzel & Apple Salad

• While the fries are baking, grate carrot
(see ingredients).
• Thinly slice apple.

• In a shallow bowl, combine garlic & herb 
seasoning and the plain flour. In a second 
shallow bowl, whisk the egg. In a third shallow 
bowl, place panko breadcrumbs.
• Pull apart pork schnitzels so you get 2 per 
person. Coat pork in the flour mixture, 
followed by the egg and finally into the panko 
breadcrumbs. Transfer to a plate. 
Little cooks: Help crumb the pork! Use one hand 
for the wet ingredients and the other for the dry 
ingredients to avoid sticky fingers! Make sure to 
wash your hands well afterwards.

• Heat a large frying pan over a high heat with 
enough olive oil to cover the base.
• Cook pork schnitzels in batches until golden 
and cooked through, 1-2 minutes each side. 
Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the pork doesn't stick 
to the pan.

• In a large bowl, add mixed salad leaves, carrot, 
apple and a drizzle of white wine vinegar and 
olive oil. Toss to coat and season to taste with 
salt and pepper.