Crumbed Pork with Apple Salad

Place each pork loin between 2 pieces of baking paper and tap with a rolling pin to flatten to 1cm thick.

Crush garlic. Place flour, egg and panko breadcrumbs in separate shallow bowls. Lightly beat egg and whisk in garlic, parmesan, Italian Kitchen Herbs and 40ml (2 tablespoons) water. Dust pork with flour, shaking off excess, then dip in egg mixture and coat in breadcrumbs. Place on a plate and set aside.

Heat 40ml (2 tablespoons) olive oil in a large frypan over medium-high heat. Add pork in batches and cook for 3 minutes each side or until golden and cooked through. Drain on paper towel and season with salt.

While the pork is cooking, finely chop eschalot and place in a bowl with red wine vinegar, juice of half the lemon and remaining 10ml (2 teaspoons) olive oil. Season to taste.

Thinly slice apple, place in a bowl and toss with salad leaves. Finely grate zest of remaining lemon, then cut lemon into wedges. Add lemon zest to salad with dressing and toss to coat.

Roughly chop walnuts and sprinkle over salad. Divide salad between plates and top with pork. Serve with lemon wedges.