• 1 clove garlic
• 1 carrot
• 1 tomato
• small handful parsley
• 1 tsp balsamic vinegar
• 1 Tbsp extra virgin olive oil
• 1 1/2 Tbsp buckwheat flour
• 1 egg (free-range)
• 1/4 cup panko breadcrumbs
• 250g pork schnitzel
• 15g butter
• 150mL cream
• 30g parmesan cheese
• 60g mixed salad leaves

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1. Finely chop the garlic, grate the carrot, roughly chop the tomato, finely chop the parsley
2. In a medium bowl combine the balsamic vinegar and 1 Tbsp of extra virgin olive oil
3. In a shallow bowl combine the salt, flour, and pinch of pepper
4. In a second bowl whisk the egg
5. In a third bowl pour the panko breadcrumbs
6. Dip each schnitzel into the flour, followed buy the egg, ending with the breadcrumbs, set aside
7. Bring a frying pan to medium heat with a decent drizzle of olive oil, cook the pork on both sides until browned - approximately 3 minutes each side, set aside on a paper towel
8. Wipe out the frying pan and return to low heat with the butter and a drizzle of olive oil
9. Add the garlic, cook until fragrant - approximately 1 minute
10. Add the cream, grate the parmesan cheese into the pan and stir to combine, allow to simmer until thickened - approximately 5 minutes
11. Stir through the parsley and season
12. Add the mixed leaves, carrot, and tomato to the bowl with the dressing, toss
13. Divide the pork and salad between plates
14. Drizzle the creamy sauce over top of the pork
15. Enjoy!

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