German Inspired Pork Schnitzel

Meanwhile, trim and peel each beetroot then chop each into eight wedges. TIP: Wear gloves if you don't want to stain your hands a funky pink colour! When the potatoes are halfway through cooking, add the beetroot to the tray, give everything a shake and return to the oven for the remainder of the time. TIP: The beetroot are cooked when you can just slip a knife through. Meanwhile, start to make the crumb!

Zest the lemon and pop into a bowl. Mix in the panko, oregano, olive oil for crumb (see ingredients for amount) and a good pinch of salt and pepper. Tip onto a plate. Bash the pork steak with a rolling pin until 1cm thick all over. Repeat with the other steak(s). Smear one side of the pork with a little mayo to cover it. Place mayo-side-down in the crumbs. Smear the exposed side with mayo and turn it over so both sides are coated. Repeat for the other steak(s).

Heat a good splash of oil in a frying pan on medium-high heat. When hot, carefully lay in the pork schnitzels and fry until golden and cooked through, turning halfway, 8-10 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). In a small bowl, stir together the balsamic vinegar, honey and olive oil (see ingredients for amount). Season to taste with a pinch of salt and pepper then stir through half the mint. Pop the rocket in a bowl and drizzle over half the dressing. Toss together just before serving.