• Grate carrot. 
• 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 
the 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 large bowl, combine 
the honey with a drizzle of olive oil and vinegar. 
• Season with salt and pepper, then add mixed 
salad leaves, carrot, pear, Parmesan cheese 
and mint. Toss to coat.

Little cooks: Take the lead and toss the salad! 

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