• Halve snacking tomatoes. Thinly slice apple into wedges.
• In a shallow bowl, combine the plain flour, 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 balsamic vinegar and olive oil.
• Top with spinach & rocket mix, tomato and apple. Season and toss to combine.

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