Pork: Pound 2 pork cutlets so they’re 5mm thick. Grab three bowls: one with 1 egg, 1 with ¼ cup flour and 1 with ½ cup breadcrumbs. Dip the pork in the flour, then egg, then breadcrumbs. Set pork aside.

Sauce: Bring a saucepan to medium heat. Slice 200g mushrooms. Add 1 tbs butter to the pan, along with the mushrooms. Season with ½ tsp salt, 1 tsp pepper and 1 tsp mixed herbs. Mix well, sauteing until the mushrooms are soft. Add 1 tsp crushed garlic, 1 tsp mustard and continue cooking. Reduce the heat to low and add ½ cup sour cream.

Cook pork: Bring a large pan to medium heat and add 4 tbs canola oil. Fry the pork for 3-4 minutes per side until golden brown. Set aside.

Salad: Assemble salad by placing rocket, sliced avocado, sliced tomato, sliced red onion in a bowl and tossing with your favourite dressing.
Serve: Plate up salad on the side, pork on the other, and drizzle the mushroom sauce over the pork. Enjoy!