Thyme Pork Schnitzels

While the chips are baking, pick the thyme leaves. TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead. Slice the apple into thin wedges. Grate the carrot (unpeeled).

In a large bowl, place the honey, vinegar and a drizzle of olive oil. Season with salt and pepper and combine well.

In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, combine the panko breadcrumbs and thyme. Separate the pork schnitzels (there are about 8 in the packet). Dip each pork schnitzel into the plain flour, followed by the egg and finally into the panko mixture. Set aside on a plate.

Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed pork and cook until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining schnitzels. TIP: Add extra oil between batches if needed.