• In a shallow bowl, combine the plain flour, a pinch of salt, garlic & herb seasoning and a pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and Parmesan cheese (reserve some Parmesan for garnish!). • Pull apart pork schnitzels so you get 2 per person. Dip pork into the flour mixture, followed by the egg and finally into the panko breadcrumbs. Set aside.

• Set air fryer to 200°C. Place crumbed pork into the air fryer basket and cook until golden and cooked through, 6-8 minutes. Cook in batches if needed. TIP: No air fryer? Heat a large frying pan over 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.

• In a large bowl, combine spinach & rocket mix, kalamata olives, snacking tomatoes (slice if preferred) and Birch & Waite Green Goddess Dressing. Season to taste and toss to combine

• Divide cherry tomato salad and Parmesan pork cotoletta between plates. • Top salad with remaining Parmesan and flaked almonds. • Serve with dill & parsley mayonnaise. Enjoy!