Pork caesar schnitzel

Trim any excess fat from each pork loin, then put them between 2 sheets of baking paper. Bash with a rolling pin or meat tenderiser until evenly thin – aim for around 3mm. Season both sides with salt and pepper

Put the flour on a plate, beat the eggs and mustard together and put them on a second, and then the breadcrumbs, parmesan and a pinch of salt and pepper on the third

Dust each loin in the flour then shake to remove excess, before dredging in the egg and then coating in the breadcrumbs. Dredge again in the egg and breadcrumbs to ensure a complete, thick coating. Set aside

Make the caesar dressing by putting the yolk, mustard, garlic, anchovies, lemon zest and juice in a pestle and mortar or mini food processor and mixing into a paste. Slowly trickle in the olive oil while mixing to create an emulsified dressing, then fold in the parmesan and season generously with black pepper

Put a wide frying pan and a griddle pan over a medium-high heat. When both are hot, drizzle in a generous amount of vegetable oil. Add the butter to the frying pan and, once foaming, add the schnitzels (working in batches if needed). Cook for 3-4 minutes on each side, basting regularly

While the schnitzels cook, add the halved baby gem to the hot griddle pan, cut-side down. Leave undisturbed until dark char lines appear and the lettuce wilts slightly, then season with salt and set aside

To serve, put a schnitzel in the centre of each plate and top with a halved baby gem. Give the dressing a little stir, adding a splash of water to loosen if needed, then drizzle it all over the lettuce. Finish with more parmesan, parsley, black pepper, anchovies and a drizzle of olive oil