Pork Schnitzel & Roast Capsicum Veggie Toss

• In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Aussie spice blend. • Separate pork schnitzels to get two per person. Dip pork into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside on a plate.

• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with enough olive oil to coat the base. • When oil is hot, cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, combine peri peri sauce and the honey in a small bowl.

• When roast veggies are done, add baby leaves and a drizzle of white wine vinegar to oven tray and gently toss to combine. Season to taste.