• Grate carrot. Roughly chop baby leaves. Thinly slice pear into wedges.

• Separate pork schnitzels (if stuck together) to get two per person. • In a shallow bowl, add garlic & herb seasoning and plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs • Coat pork first in the spice mixture, then the egg and finally in the breadcrumbs. Transfer to a plate. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, 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 doesn't stick to the pan!

• While the pork is cooking, combine carrot, baby leaves, pear, shredded cabbage mix, Japanese dressing and a drizzle of olive oil in a large bowl. Season. • Wipe out the frying pan, then return to medium-high heat. Cook katsu paste, the butter, brown sugar and the water, stirring, until slightly reduced, 1-2 minutes. Remove from heat.

• Slice Japanese-style pork schnitzel. • Divide pork schnitzel and pear slaw between plates. • Drizzle katsu sauce over schnitzel to serve. Enjoy!