Louisiana Pork Schnitzel & Spiced Kumara Fries

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

In a shallow bowl, combine the Louisiana spice blend and plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Pull apart the pork schnitzels so you get 2 per person. Dip the pork into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.

Heat a large frying pan over a high heat with enough olive oil to cover the base. Cook the pork schnitzel 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 the mixed salad leaves, carrot, apple and a drizzle of white wine vinegar and olive oil. Toss to coat and season to taste.