Cheesy Pork Schnitzels

While the wedges are baking, lightly crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. Finely chop garlic. Roughly chop tomato. Grate the carrot. In a large bowl, add tomato, carrot and mixed leaves. Set aside.

Pull pork schnitzels apart (they may be stuck together). In a shallow bowl, combine the plain flour and garlic & herb seasoning, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and grated Parmesan cheese. Coat pork schnitzels in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

Little cooks: Kids can help crumb the pork schnitzels! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.

Heat a large frying pan over high heat with enough olive oil to coat the base of the pan. When oil is hot, cook pork schnitzels, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate.

Wash and dry the frying pan, then return to low-medium heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Add longlife cream (see ingredients) and crushed peppercorns, then cook until warmed and fragrant, 1-2 minutes. Season to taste with salt.