Pork Schnitzel & Apple Parmesan Salad

In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs.

Separate the pork schnitzels (there are 8 in the packet). Dip each pork schnitzel first into the plain flour, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate.

Heat a large frying pan over a medium-high heat. Add the pecans and toast for 3-4 minutes or until fragrant. Transfer to a plate. Return the frying pan to a high heat with enough olive oil to coat the base. When the oil is hot, add 1/2 the crumbed pork and cook for 1-2 minutes on each side, or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Repeat with the remaining schnitzels. TIP: Add extra oil between batches if necessary.

TIP: Reserve some salad without mint for the kids if they are not fans! In a large bowl, combine the honey, vinegar and 3 tbs of olive oil. Season with a pinch of salt and pepper. Add the mixed salad leaves, toasted pecans, apple, cucumber, shaved Parmesan cheese and mint (if using) to the dressing. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.