NZ Sesame-Pork Schnitzel & Creamy Lemon Sauce

• Meanwhile, thinly slice apple into sticks. Zest lemon to get a pinch, then slice into wedges. • Pull apart pork schnitzels so you get two per person. • In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and sesame seeds. • Coat pork first in flour mixture, followed by the egg, and finally in panko. Transfer to a plate.

• Heat a large frying pan over high heat with enough olive oil to cover the base of the pan. • Cook pork schnitzel until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, to a small heatproof bowl, add the hollandaise sauce and chicken-style stock powder (see ingredients). • Microwave in 10 second burst until heated through, then stir through lemon zest and a generous squeeze of lemon juice.

• In a large bowl, add a squeeze of lemon juice and a drizzle of olive oil. Season, then add shredded cabbage mix and apple. Toss to combine.