Spiced Pork Schnitzel & Oven-Baked Wedges

• While the wedges are baking, thinly slice celery (see ingredients). • Grate carrot. • Roughly chop parsley.

• In a shallow bowl, combine Mumbai spice blend and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. • Separate the pork schnitzels (they may be stuck together). Coat pork in the flour mixture, followed by the egg and finally in the panko breadcrumbs. Transfer to a plate.

• Heat a large frying pan over a high heat with enough olive oil to coat the base of the pan. • When the oil is hot, cook pork, in batches, until golden and cooked through, 2-3 minutes each side. • Transfer to a paper towel-lined plate and sprinkle with a pinch of salt.

TIP: Add extra olive oil between batches if needed.

• In a medium bowl, combine a drizzle of white wine vinegar and olive oil and a pinch of salt. • Add shredded cabbage mix, celery, carrot and parsley (reserve a pinch for garnish)