Cornflake-crusted pork schnitzels with wilted marog

1. Pound the pork slices with a meat mallet or pastry roller until they’re about 2-5mm thick. Season on both sides with the salt, herbs and cayenne pepper. Roll in the flour to coat and shake to remove excess flour.

2. Crumb coating Whisk the eggs and milk together in a shallow dish. Mix the two quantities of cornflakes in a separate shallow dish.

3. Dip the pork slices, one at a time, in the egg mixture, then in the crumbs. Transfer to a plate and chill for 30 minutes.