Step 1

Using a rolling pin, flatten steaks between two sheets of baking paper until 1.5cm thick. Combine oats, bacon and 1 tbs flour in a bowl and season with pepper. Whisk egg and milk in a second bowl and place remaining 1/4 cup (35g) flour in a third bowl. Dust steak in flour, then dip in egg mixture, then coat in oat mixture.

Step 2

Heat 2cm sunflower oil in a large frypan over medium-high heat and, in batches, cook schnitzels, for 3 minutes each side or until golden and cooked through. Drain on paper towel and keep warm.

Step 3

To make the salad, combine olive oil, vinegar and mustard. Season, then add pea shoots, rocket leaves and beans. Toss to combine. Serve with schnitzel and lemon wedges to squeeze over.