• 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 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 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, thinly slice cucumber (see ingredients) into rounds.
• Cut tomato into bite-sized chunks.
• In a large bowl, combine spinach & rocket mix, tomato, cucumber, grated 
Parmesan cheese and a drizle of olive oil. Season to taste with salt and 
pepper and toss to combine. 

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