Pork Schnitzel & Oven-Baked Wedges

• While the wedges are baking, thinly slice the apple (see ingredients) into wedges. Thinly slice radish. Grate the carrot.

• In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs and garlic & herb seasoning. • Separate the pork schnitzels (they may be stuck together). Coat pork in the plain flour, followed by the egg, and finally the panko breadcrumbs. Transfer to a plate.

• 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, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra olive oil between batches if needed.

• In a medium bowl, combine the honey, a drizzle of white wine vinegar and olive oil and a pinch of salt. • Add mixed salad leaves, apple, radish, carrot and grated Parmesan cheese.