Pork Cotoletta & Homemade Herby Pesto

• Meanwhile, finely chop garlic. • Cut tomato into thin wedges. • Using a vegetable peeler, peel carrot into ribbons. • In a shallow bowl, combine the plain flour and garlic & herb seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat pork schnitzels first in the flour mixture, followed by the egg, then finally into the breadcrumbs. Set aside on a plate.

• Crush flaked almonds and half the garlic with a pestle and mortar. • Tear in parsley and pound until combined. • Add Parmesan cheese and pound until your preferred consistency. • Add olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a drizzle of vinegar and season with salt and pepper. Set aside.

TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor or finely chop!

• In a small microwave-safe bowl, microwave the butter and remaining garlic in 10 second bursts, until melted. • Lightly crush the semi-roasted potatoes on the tray. • Drizzle with the melted garlic butter. Return potatoes to oven, then continue roasting until golden, 8-10 minutes.

• When potatoes have 5 minutes remaining, heat a large frying pan over high heat with enough olive oil to coat the base. • Cook pork schnitzels in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.