• Preheat oven to 240°C/220°C fan-forced. Halve baby potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.

• Thinly slice apple into thin wedges. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine lemon pepper spice blend and panko breadcrumbs. • Separate pork schnitzels (if stuck together) to get two per person.

• Coat pork schnitzels first in the flour, followed by the egg and finally the breadcrumb mixture. Transfer to a plate.

• When the potatoes have 5 minutes remaining, heat a large frying pan over 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.

• In a large bowl, combine apple, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Add dill & parsley mayonnaise to the tray with roasted potatoes and toss to combine. Season with salt and pepper.

• Slice pork schnitzels. • Divide lemon-pepper pork schnitzels, creamy roast potatoes and apple salad between plates. • Serve with beetroot relish. Enjoy!