• 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, place panko breadcrumbs, olive oil (2tbs for 2 people / 1/4 cup for 4 people). and Parmesan cheese (reserve some Parmesan for garnish!).
• Pull apart pork schnitzels so you get 2 per person. Dip pork into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside.

TIP: No air fryer? Leave the oil out of the panko mixture.

• Set air fryer to 200°C.
• Place pork schnitzel into air fryer basket and cook, turning halfway through, until golden and cooked through, 6-8 mins (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.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• In a large bowl, combine spinach & rocket mix, cherry tomatoes (slice if preferred) and balsamic glaze. Season and toss to combine.

• Divide cherry tomato salad and Italian pork cottoletta between child and adult portion.
• Top salad with remaining Parmesan.
• Serve with dill & parsley mayonnaise. Enjoy!