• In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place grated Parmesan cheese, Tuscan herb seasoning and panko breadcrumbs (see ingredients). • Pull apart pork schnitzels so you get 2 per person. Coat pork first in the flour, followed by the egg, and finally in the breadcrumb mixture. 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.

• 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, 2-3 minutes each side. • Transfer to a paper towel-lined plate.

• Meanwhile, thinly slice cucumber and radish. • In a large bowl, combine the honey and a drizzle of red wine vinegar and olive oil. • Season to taste, then add mixed salad leaves, cucumber and radish. Toss to coat. Little cooks: Take the lead by combining the ingredients for the salad!

• Divide Parmesan pork schnitzels and radish mixed leaf salad between plates. • Serve with chargrilled capsicum relish. Enjoy!