Pork Schnitzels & Creamy Peppercorn Sauce

• Meanwhile, lightly crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. Finely chop garlic. Slice cucumber into half-moons. • In a large bowl, add cucumber and mixed salad leaves. Set aside.

• Pull pork schnitzels apart (they may be stuck together). • In a shallow bowl, combine the plain flour and garlic & herb seasoning, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat pork schnitzels in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate. Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.

• Heat a large frying pan over high heat with enough olive oil to coat the base. • Cook pork schnitzel in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Wash and dry the frying pan, then return to medium-low heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Add cream (see ingredients) and crushed peppercorns, then cook until warmed and fragrant, 1-2 minutes. Season to taste with salt.