Southern Crumbed Pork

While the kumara is roasting, cut the carrot (unpeeled) into 1cm chunks. Cut the broccoli into 2cm florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook until slightly softened, 2-3 minutes. Add the broccoli and cook until tender, 5-6 minutes. Add the garlic, butter, brown sugar and a pinch of salt and cook, stirring, until fragrant, 1 minute. Transfer to a medium bowl and cover to keep warm. Wipe out the pan with paper towel.

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

In a shallow bowl, combine the sweet mustard spice blend, plain flour and the salt. In a second shallow bowl, whisk the eggs with a fork. In a third shallow bowl, add the panko breadcrumbs. Pull the pork schnitzels apart (they may be stuck together) and dip them into the flour mixture, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate.

When the wedges have 15 minutes cook time remaining, return the pan to a medium-high heat with enough olive oil to coat the base. When the oil is hot, add 1/3 of the crumbed pork schnitzel and cook until golden on the outside and cooked through, 1-2 minutes on each side. Transfer to a plate lined with paper towel. Repeat with the remaining pork schnitzels.