• 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 two per person. Dip pork into flour
mixture, followed by egg and finally in panko breadcrumbs. Set aside. 

Little cooks: Help crumb the pork! Use one hand for the wet ingredients and 
the other for the dry ingredients to avoid sticky fingers! Make sure to wash your 
hands well afterwards.

• In a large frying pan, heat enough olive oil to coat the base over high heat.
• Cook pork schnitzels 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, tomato and apple. Season with salt and 
pepper and toss to combine. 
 
Little cooks: Take the lead by tossing the salad!

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

Little cooks: Add the finishing touch by sprinkling over the cheese and almonds!