Pork Schnitzels & Cheesy Garlic Sauce

While the potato is roasting, finely chop the garlic. Grate the carrot (see ingredients), unpeeled. Roughly chop the tomato. 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 the panko breadcrumbs. Pull apart the pork schnitzels (they may be stuck together). Dip each pork schnitzel into the seasoned flour, followed by the egg, and finally into 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. Cook the pork, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the pork schnitzel doesn't stick to the pan.

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