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

• In a large frying pan, heat enough olive oil to coat the base over high heat. • Cook pork schnitzel in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• In a large bowl, combine a drizzle of the balsamic vinegar and olive oil. • Top with spinach & rocket mix, cucumber and pear. Season and toss to combine.

• Divide pear-cucumber salad and Italian pork cottoletta between plates. • Sprinkle over reserved Parmesan cheese. Top with flaked almonds. • Serve with dill & parsley mayonnaise. Enjoy!