• 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. Coat pork first in the 
flour mixture, followed by the egg and finally into the panko-Parmesan 
mixture. Set aside. 

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and 
the other for the dry ingredients to avoid sticky fingers!

• Heat a large frying pan over high heat with enough olive oil to coat the base.
• 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 balsamic vinegar and olive oil.
• Add spinach & rocket mix, tomatoes and apple. Season to taste and toss 
to combine. 
Little cooks: Take the lead by tossing the salad!

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