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. • Dip pork into flour mixture to coat, then into egg, and finally in 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), 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.

• In a small microwave-safe bowl, microwave the butter and remaining garlic in in 10 secondbursts, until melted. • Lightly crush the semi-roasted potatoes on the tray. • Drizzle with melted garlic butter. Return to oven to roast 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 schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.