Lemon Pepper & Parmesan Pork Schnitzels

Cook the potato in the boiling water until soft when pierced with a knife, 10-12 minutes. Drain and set aside to cool.

While the potato is cooking, combine the salt, lemon pepper spice blend and plain flour in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, add the panko breadcrumbs and grated Parmesan cheese, then season with salt and pepper. Dip the pork schnitzels into the flour mixture, followed by the egg, and finally into the panko mixture. Transfer to a plate.

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

TIP: Add extra oil if needed so the pork doesn't stick to the pan.

In a large bowl, combine the Dijon mustard (see ingredients), mayonnaise and olive oil (1/2 tbs for 2 people / 1 tbs for 4 people), then season. Add the potato and spring onion and toss to coat. Set aside. In a medium bowl, combine the honey, a drizzle of white wine vinegar and a drizzle of olive oil. Add the spinach & rocket mix and apple, then toss to coat.

TIP: Dress the potato in the saucepan to save on washing up!