Pork Schnitzel & Creamy Lemon-Herb Sauce

• Meanwhile, finely chop garlic. Grate the carrot. Thinly slice apple. 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. • 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.

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook the butter, garlic and lemon zest until fragrant, 1-2 minutes. • Add cream (see ingredients), chicken-style stock powder (see ingredients) and the water, then season with pepper. Bring to the boil, then reduce to simmer on low heat until thickened, 1-2 minutes.

Little cooks: Kids can help out with measuring the water.

• In a large bowl, add a squeeze of lemon juice and a drizzle of olive oil. Season, then add salad leaves, carrot and apple. Toss to combine.

Little cooks: Easy peasy, lemon squeezy! Kids can squeeze the lemon over the salad.