Pork Jägerschnitzel & Creamy Mushroom Sauce

• Meanwhile, thinly slice apple and button mushrooms. • In a shallow bowl, combine the plain flour, Kiwi spice blend and a pinch of salt. 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 pork in flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • 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.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 8-10 minutes. • Remove pan from heat, add cream (see ingredients), Dijon mustard (see ingredients) and chicken-style stock powder and stir to combine. Season to taste.

ADAPT FOR KIDS: If your kids don't like mushrooms, cook mushrooms as above, transfer to a bowl. Return frying pan to medium heat, combine ingredients as above, simmer sauce until slightly reduced, 1 minute. Reserve portion of creamy sauce before returning cooked mushrooms to the pan with the creamy sauce, stir to combine. Season to taste.

• Meanwhile, combine mixed salad leaves, apple and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.