Lemon Pepper Pork Schnitzels

Cook the potato in the boiling water until soft when pierced with a fork, 10-12 minutes. In the last 3 minutes of cook time, add the green beans and cook until tender. Drain the veggies and set aside to cool.

While the potato is cooking, combine the salt, lemon pepper spice blend and plain flour in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, add the panko breadcrumbs, then season with salt and pepper. Coat the pork schnitzels first in the flour mixture, followed by the egg and finally the seasoned panko. Transfer to a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the pork schnitzels until golden and cooked through, 2-3 minutes each side (cook in batches if your pan is getting crowded). 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, combine the Dijon mustard (see ingredients), mayonnaise and olive oil (1/2 tbs for 2 people / 1 tbs for 4 people), then season. Add the potato, green beans and spring onion and toss to coat. Set aside. In a medium bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Add the spinach & rocket mix and pear, then toss to coat.

TIP: Dress the potato in the saucepan to save on washing up!