Mustard Seed Pork Schnitzels

• Meanwhile, finely chop garlic. • In a shallow bowl, combine the plain flour and the salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and brown mustard seeds. • Pull apart pork schnitzels so you get 2 per person and season generously on both sides. • Coat pork in the flour mixture, followed by the egg, and finally in panko breadcrumbs. Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.

• Return pan to high heat with enough olive oil to cover the base. • Cook pork schnitzel in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil between batches if necessary.

• When the veggies are done, remove tray from oven, then add baby spinach leaves, the honey and a drizzle of white wine vinegar. Season to taste and gently toss to combine.