• In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork schnitzels into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-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. • In the last minute of cook time, sprinkle cheesy tomato topping over pork schnitzel. Cover with a lid or foil so the cheese melts. Transfer to a paper towel-lined plate. TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!

• Meanwhile, thinly slice apple into wedges. • Slice tomato into thin wedges. • Grate carrot. • In a large bowl, combine apple, tomato, carrot, spinach & rocket mix and a drizzle of vinegar and olive oil. Season to taste.

• Slice pork. • Divide herby pork parmigiana between plates. • Sprinkle over chilli flakes (if using). • Serve with apple, tomato and rocket salad. Enjoy!