Pork Schnitzel

In a large bowl, whisk together the vinegar, 1/2 tsp sugar, 2 tbsp mayo and 1 tbsp lemon juice. (TIP: Taste, then add more lemon juice, 1 tsp at a time, if you want the dressing more tangy!) Season with salt and pepper. Add the coleslaw mix and toss to combine.

On a baking sheet, toss the snap peas with a drizzle of oil. Season with salt and pepper. Broil in the centre of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer snap peas to a plate and cover with foil to keep warm.

Meanwhile, in a shallow dish, combine the panko, lemon zest, parsley and Parmesan. Pat the pork dry with paper towel. Season with salt and pepper. Coat the pork with the remaining mayo, then dip into the panko mixture to coat completely on both sides.

Heat a large non-stick pan over medium heat. Add a generous drizzle of oil, then the schnitzels. (TIP: Cook in batches if your pan is too small.) Fry until golden-brown and cooked through, 4-5 min per side. (TIP: Cook each piece to a minimum internal temp. of 160°F, as size may vary.**)