Tex-Mex Pork Parmigiana & Potato Wedges

• Finely chop garlic. • In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. • Add crushed & sieved tomatoes (see ingredients), the sugar and a splash of water, then simmer until slightly reduced, 2-3 minutes. Transfer to a medium bowl.

• Meanwhile, in a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-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. • Top pork with tomato sauce and shredded Cheddar cheese. Bake until cheese is melted and pork is cooked through, 6-8 minutes. TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!

• Meanwhile, cut tomato into chunks. Slice cucumber into half-moons. Slice lemon into wedges. • In a second medium bowl, combine tomato, cucumber, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste. Little cooks: Take the lead by combining the ingredients for the salad!