Pork Schnitzel and Creamy Mustard Sauce

Sandwich each pork steak between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a bowl and whisk. Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.

Dip the pork into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw meat and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the pork fries properly - heat for 2-3 mins before you add the pork.

Once the oil is hot, carefully lay the pork into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 10-12 mins total.

Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The pork is cooked when no longer pink in the middle.

Once cooked, transfer the pork to a plate lined with kitchen paper.

Meanwhile, heat a medium saucepan on medium heat with a drizzle of oil.

When hot, add the cabbage and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.

Stir in the peas and butter (see pantry for amount) until piping hot, 1 min. 

Once cooked, transfer the cabbage and peas to a bowl. Cover with foil to keep warm. Give the saucepan a quick wipe clean.

Heat a drizzle of oil in the (now empty) saucepan on medium heat. Add the garlic and cook for 1 min.

Pour in the water for the sauce (see pantry for amount) and chicken stock paste. Stir and reduce the stock by two thirds.

Once reduced, stir in the wholegrain mustard and creme fraiche. Bring to the boil, then remove from the heat.