• In a shallow bowl, place one-step-coater and combine with salt, garlic & herb seasoning and a pinch of pepper. Dip pork schnitzel into crumb mixture to coat, pressing the crumbs on so they stick. Set aside on a plate.

TIP: Don’t dry your pork, the moisture will help the crumb stick.

• Set air fryer to 200°C. • Place pork schnitzel 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 schnitzel 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, parmesan cheese, and a drizzle of balsamic vinegar and olive oil. Season to taste and toss to combine.

• Divide parmesan salad and Nonna's pork cottoletta between plates. • Serve with a dollop of dill & parsley mayonnaise. Enjoy!