Pork schnitzel with ham and cheese and a cider apple salad Coat the pork in the breadcrumbs

just before frying, otherwise they tend to go soggy and wont crispen as nicely. Serves 4 4 boneless pork loin chops, fat trimmed 4 thick slices of good quality ham, such as York ham 4 slices of Cheddar cheese 2 large eggs, beaten 150g plain flour, seasoned 150g fresh breadcrumbs 2 tbsp olive oil Large knob of butter Lemon wedges, to serve For the salad: 250ml medium dry cider 250ml apple juice 2 tbsp single cream 2 tsp Dijon Squeeze of lemon juice 2 Granny Smith apples, peeled 100g mixture of crisp lettuce leaves 1. Begin by making a dressing for the salad. Boil the cider and apple juice until reduced by two-thirds, to leave you with a syrupy consistency. Whisk in the cream and mustard and adjust seasoning with lemon juice, salt and pepper. Set aside. 2. Preheat the oven to 200C/gas 6. Flatten the pork chops into escalopes. To do this, lay a large sheet of greaseproof paper on the work surface. Lay a pork chop on top then cover with another sheet of greaseproof. With a rolling pin or meat mallet, tap the pork chop all over to a 0.5cm thickness. Repeat with the other three chops. 3. Lay the pork escalopes out flat then lay a slice of ham on top, followed by a slice of the cheddar cheese. Fold the pork over to create a parcel shape, pressing the edges of the pork to seal. In separate shallow bowls, put the beaten eggs, plain flour and breadcrumbs. 4. Take a pork parcel and press both sides into the seasoned flour, shaking off any excess. Dip it into the beaten egg then press in to the breadcrumbs to coat all over. Repeat this process twice for each pork parcel to create a thick coating to seal in the ham and cheese during cooking.

5. Heat the olive oil and butter together in a large ovenproof frying pan. Lower the pork into the pan with a pair of tongs then fry for 3-4 minutes on each side, or until golden brown and crisp. Transfer to the oven and cook for a further 5-10 minutes until cooked through. 6. Meanwhile, peel and dice the apples into cubes and mix with the lettuce leaves. Toss in the dressing and check for seasoning. Remove the pan from the oven and allow the pork to drain on kitchen paper. Serve immediately with lemon wedges and the apple salad on the side.