Pork Schnitzel Fingers

Make the slaw: In a large bowl, whisk the vinegar, sugar, half the mayo and 1 tbsp lemon juice. 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 and half the Parmesan. (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. Cook, stirring occasionally, until beans are tender-crisp, 4-5 min. Season with salt and pepper. Transfer the beans to a plate and cover with foil to keep warm.

Prep the schnitzel fingers: Meanwhile, in a shallow dish, combine the panko, lemon zest, parsley and remaining Parmesan. Pat the pork tenders dry with paper towels. Season with salt and pepper. Coat the pork with the remaining mayo, then dip into the panko mixture to coat completely.

Add a generous drizzle of oil to the same pan. Add 4 to 5 schnitzel fingers and fry until golden-brown and cooked through, 1-2 min per side. (TIP: Do not crowd the pan, otherwise they won't crisp up as nicely.) Transfer the cooked pork to a paper towel-lined plate. Repeat with remaining schnitzel.