Pork Schnitzel Fingers

Make the slaw: In a large bowl, whisk the vinegar, sugar, half the mayonnaise, and a pinch of salt and pepper. Add the coleslaw and half the Parmesan. Squeeze in lemon juice, to taste. (TIP: the longer the slaw sits in the dressing, the more flavourful it will be!)

Cook the green beans: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the green beans. Season with salt and pepper. Cook, stirring occasionally, until beans are tender-crisp, 4-5 min.

Bread the pork: Meanwhile, combine the panko, remaining Parmesan, lemon zest and parsley in a shallow dish. Pat the pork pieces dry with paper towels, then season with salt and pepper. Coat the pork with the remaining mayonnaise, then dip into the breadcrumb mixture to completely coat.

Transfer the beans to a plate. Add a generous drizzle of oil to the same pan. Add a few pieces of the pork and fry until golden, crispy, and cooked through, 1-2 min per side. (TIP: Do not crowd the pan - cook in batches if necessary!) Transfer the cooked pork to a paper towel-lined plate. Repeat with remaining pork.