Pork Schnitzels & Creamy Lemon-Herb Sauce

While the wedges are baking, finely chop the garlic. Grate the carrot. Thinly slice the apple. Roughly chop the parsley. Zest the lemon to get a pinch, then slice into wedges. Pull apart the pork schnitzels so you get two per person.

In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the pork into the flour mixture, 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 cover the base of the pan. When the oil is hot, cook the pork schnitzels until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the butter, garlic and lemon zest until fragrant, 1-2 minutes. Add the longlife cream (see ingredients), chicken-style stock powder (see ingredients) and the water, then season with pepper. Bring to the boil, then reduce to a low heat and simmer until thickened, 1-2 minutes. Stir through the parsley.

In a large bowl, add a squeeze of lemon juice and a drizzle of olive oil. Season, then add the mixed salad leaves, carrot and apple. Toss to coat.