Pork Schnitzel & Sautéed Balsamic Veggies

• Meanwhile, grate beetroot (see ingredients). 

• In a shallow bowl, combine the plain flour and seasoning blend (see ingredients). In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
• Separate pork schnitzels (if stuck together) to get two per person.
• Coat each pork schnitzel first in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate. 

Little cooks: Help crumb the pork! Use one hand for wet ingredients and the other hand for dry

• In a large frying pan, heat a good drizzle of olive oil over medium-high heat.
• Cook beetroot, stirring until softened, 3-4 minutes.
• Add shredded cabbage mix, baby leaves, the balsamic vinegar, brown sugar, water and cook, stirring occasionally, until reduced, 5-6 minutes. 
• Season to taste with salt and pepper. 

• Wipe out the frying pan, then return to mediumhigh heat with enough olive oil to coat the base of the pan.
• When oil is hot, cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. 

TIP: Ensure the oil is hot before cooking the pork schnitzels for best results