• Grate carrot (see ingredients).
• Thinly slice pear into wedges.
• Pick and thinly slice mint leaves.

Little cooks: Older kids can help grate the carrot 
under adult supervision. 

• 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.

• Pull apart pork schnitzels so you get two per 
person.
• Dip pork into the flour mixture to coat, then 
into the egg and finally into the breadcrumbs. 
Transfer to a plate. 

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.
• When oil is hot, cook crumbed pork in batches, 
until golden and cooked through, 1-2 minutes
each side.
• Transfer to a paper towel-lined plate.

TIP: Add extra oil between batches if necessary. 

• While pork is cooking, in a medium bowl, 
combine the honey with a drizzle of olive oil
and vinegar.
• Season to taste with salt and pepper, then add 
mixed salad leaves, carrot, pear, Parmesan 
cheese and mint. Toss to coat.

Little cooks: Help combine the dressing and toss 
the salad!

• Slice pork schnitzel.
• Divide pork schnitzel and pear-Parmesan salad 
between plates.
• Serve with mustard mayo. Enjoy!