Rustle up this tasty salad of cucumber, radishes and celery topped with tender pork schnitzel and drizzled with a chilli, white wine vinegar and cumin dressing - it's a light but satisfying salad that can be made in just 30 minutes.
For the salad, toast the cumin seeds in a pan over a medium heat for 2-3 minutes, stirring until fragrant. Combine the cucumber, radishes, celery, chilli, vinegar and cumin seeds in a bowl. Mix well and set aside.
Put each pork steak between 2 sheets of cling film and bash with a rolling pin until 1cm (1/2in) thick. Put the flour and egg in two separate, shallow bowls. Tip the polenta into a third, shallow bowl and season with the paprika and cumin.
Coat each pork steak in flour, then shake off any excess. Add to the bowl with the egg and turn to coat. Lift out and allow any excess egg to drip off. Finally dip in the polenta mixture and turn until well coated. Set aside.
Heat the oil in a large frying pan over a medium heat. Cook the pork steaks for 3-4 minutes on each side, or until golden and cooked through. Stir the coriander through the salad and serve immediately with the pork and lemon wedges.
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