• In a shallow bowl, place one-step-coater, the salt, garlic & herb seasoning and a pinch of pepper. 
• Dip pork schnitzels into the crumb mixture to coat, pressing firmly so the crumbs stick. Set aside.
TIP: Don't dry your pork, the moisture will help the crumb stick.  

• Set air fryer to 200°C.
• Place crumbed pork into the air fryer basket and cook, turning halfway through, until golden and cooked through, 6-8 minutes (cook in batches  if needed). 
TIP: No air fryer? In a large frying pan, heat enough olive oil to coat the base  over high heat. Cook pork schnitzels in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. 

• Meanwhile, thinly slice cucumber into rounds.
• Cut tomato into bite-sized chunks.
• In a large bowl, combine spinach & rocket mix, tomato, cucumber, grated Parmesan cheese and a drizzle of balsamic glaze and olive oil. Season to taste and toss to combine.

• Slice pork (if preferred). 
• Divide garden salad and Nonna’s pork cotoletta between plates.
• Serve with a dollop of dill & parsley mayonnaise. Enjoy!