• In a shallow bowl, combine the plain flour, salt, garlic & herb seasoning and a pinch of pepper. In a second shallow bowl, whisk the egg. In a  third shallow bowl, combine panko breadcrumbs and olive oil (2 tbsp for  
2 people / 1/4 cup for 4 people).
• Pull apart pork schnitzels so you get 2 per person. Coat pork in the flour mixture, followed by the egg and finally into the panko mixture. Set aside.
TIP: No air fryer? Leave the oil out of the panko mixture.  

• Set air fryer to 200°C.
• Place pork schnitzels 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, slice snaking tomatoes (see ingredients) in half.
• In a large bowl, combine spinach & rocket mix, snacking tomatoes, balsamic glaze and a drizzle of olive oil. Season to taste with salt and pepper and toss to combine. 

• Divide cherry tomato salad and Nonna’s pork cotoletta between plates.
• Sprinkle cotoletta with grated Parmesan cheese.
• Serve with a dollop of Italian truffle mayonnaise. Enjoy!