Nan's Pork Schnitzel & Potato Wedges

• Meanwhile, thinly slice pear and celery. Lightly crush black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. • In a small bowl, combine crushed peppercorns and garlic aioli. Set aside.

• In a shallow bowl, combine the plain flour, Nan's special seasoning and the salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Separate pork schnitzels to get two per person. Coat pork in the flour mixture, followed by the egg, and finally in panko breadcrumbs. Transfer to a plate.

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• Return the frying pan to medium-high heat with enough olive oil to cover the base of the pan. Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. • Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a large bowl. Add salad leaves, pear and celery. Season to taste and toss to coat.