Sage & Parmesan Crumbed Pork

While the wedges are baking, pick and finely chop the sage leaves. Cut the apple into thin matchsticks. Grate the carrot (unpeeled). 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, combine the panko breadcrumbs (see ingredients list), grated Parmesan cheese and chopped sage.

Pull apart the pork schnitzels (there will be about 2 per person) and dip into the seasoned flour, followed by the egg and finally in the panko mixture. Set aside on a plate.

Add enough olive oil to cover the base of a large frying pan and heat over a high heat. When the oil is hot, add the crumbed pork and cook until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed to prevent sticking. TIP: If your pan is getting crowded, cook in batches for the best results!

In a large bowl, combine the Dijon mustard, white wine vinegar, brown sugar and olive oil (2 tsp for 2 people / 4 tsp for 4 people). Season with salt and pepper and mix well. Add the apple, carrot and shredded red cabbage to the dressing and toss to coat. TIP: Use less Dijon if you are not a fan!