• 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 schnitzel in batches, until golden and cooked through, 
1-2 minutes each side. Transfer to a paper towel-lined plate. 

• Meanwhile, slice cherry tomatoes (see ingredients) in half.
• In a large bowl, combine spinach & rocket mix, cherry 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 cottoletta between plates.
• Serve with a dollop of dill & parsley mayonnaise. Enjoy!