Pork schnitzel

Preheat the oven to Gas Mark 5/190°C/fan oven 170°C and put abaking tray in the oven to preheat. Put the pork steak between two sheets of cling film and place on a board. With the end of the rolling pin, bash the pork to flatten until 1 cm (1/2 inch) thick. Set aside.

In a food processor, whiz the bread and paprika to fine crumbs, then empty into a shallow dish. Put the egg into a separate shallow bowl.

Dust the pork steaks lightly with the flour, shaking off the excess. Dip the pork steak into the egg and then into the breadcrumbs, ensuring the whole steak is coated.

Remove the baking tray from the oven and then transfer the steak to the preheated baking tray and spray with calorie controlled cooking spray. Bake in the oven for 20–25 minutes until golden and the juices run clear.

Meanwhile, in a small bowl mix together the parsley, garlic, oil, lemon zest and juice. Serve the pork schnitzel, topped with a generous spoonful of the parsley dressing.