Pork Schnitzel & Oven-Baked Wedges

Thinly slice the apple (see ingredients) into wedges. Thinly slice the cucumber into half- moons. Pick the mint leaves and thinly slice.

In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Separate the pork schnitzels (they may be stuck together). Dip the pork schnitzels into the plain flour, followed by the egg, and finally into the panko breadcrumbs. Transfer to a plate. TIP: If you don't have an egg, use 2 1/2 tbs milk instead.

Heat a large frying pan over a high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the 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 olive oil between batches if needed.

In a large bowl, combine the honey, vinegar and olive oil (1/2 tbs for 2 people / 1 tbs for 4 people). Add the mixed salad leaves, apple, cucumber, mint and grated Parmesan cheese. Toss to coat.