Quick Pork Schnitzel & Indian Coconut Sauce

• While rice is cooking, in a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Separate pork schnitzels (if stuck together) to get two per person. • Coat pork in flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Finely chop garlic. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook broccoli florets, stirring, until softened, 5-6 minutes. • Add baby spinach leaves and half the garlic and cook, stirring, until wilted and fragrant, 1-2 minutes. Season to taste. • Heat a small saucepan over medium heat with a drizzle of olive oil. Cook Mumbai spice blend and remaining garlic until fragrant, 1 minute. • Add coconut milk and remaining beef-style stock powder and cook until thickened, 2-3 minutes.