Pork Schnitzels & Herby Mash

While the potato is cooking, finely chop the garlic. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot into half-moons. In a small bowl, combine the dill & parsley mayonnaise with the water. Set aside.

In a shallow bowl, combine the plain flour, Nan's special seasoning (see ingredients) and salt (for the crumb), 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). Coat each pork schnitzel in the flour mixture, followed by the egg, and finally the panko breadcrumbs. Transfer to a plate.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the broccoli and carrot, tossing, until tender, 6-7 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Season, then transfer to a bowl.

TIP: Add a dash of water to the pan to help speed up the cooking process.

Wipe out the frying pan, then return to a high heat with enough olive oil to coat the base of the pan. Cook the pork schnitzels until golden and cooked through, 2-3 minutes each side (cook in batches if your pan is crowded). Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the schnitzels don't stick to the pan.