Pork Schnitzel & Cheesy Garlic Sauce

Meanwhile, finely chop garlic. Grate carrot (see ingredients). Thinly slice radish. In a medium bowl, combine balsamic vinegar and a drizzle of olive oil. Set aside.

In a shallow bowl, combine the salt and plain flour, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Pull apart pork schnitzels (they may be stuck together). Coat each pork schnitzel in the seasoned flour, followed by the egg, and finally in panko breadcrumbs. Transfer to a plate.

Heat a large frying pan over high heat with enough olive oil to coat the base of pan. Cook pork schnitzels in batches until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil between batches if needed.

Wash and dry frying pan, then return to medium heat with the butter and a drizzle of olive oil. When oil is hot, cook garlic until fragrant, 1-2 minutes. Add longlife cream (see ingredients) and grated Parmesan cheese and stir to combine. Reduce heat to low and simmer until slightly thickened, 2-3 minutes. Season to taste and set aside.