• 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 two 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 with salt and pepper and toss to combine.

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