Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve, peel and thinly slice the onion. 

Heat a drizzle of oil in a large frying pan on medium-low heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Once golden, transfer the onion to a small bowl and set aside for later.

Meanwhile, halve the baby plum tomatoes. In a large salad bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts). Stir in the tomatoes, season with salt and pepper and set aside to macerate.

Sandwich each pork steak between two pieces of baking paper or cling film. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they're 1-2cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a bowl and whisk.

Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.

Dip the pork into the egg and then the breadcrumbs, ensuring they're completely coated. Transfer to a clean plate and set aside for now. IMPORTANT: Wash your hands and equipment after handling raw meat and discard any excess egg.

Pop the (now empty) frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the pork fries properly - heat for 2-3 mins before you add the pork.

Once hot, carefully lay the pork into the pan, reduce the heat to medium-high and fry until golden-brown, 2- 3 mins on each side. 

Once golden, carefully transfer the pork steaks to a lined tray and bake on the top shelf until cooked through, 10-12 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.

Once cooked, transfer the pork to a plate lined with kitchen paper. 

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Once hot, add the bacon lardons and mushrooms. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, bring a large saucepan of water to the boil with ½ tsp salt.

When boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins.

Add the caramelised onion to the bacon pan along with the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened slightly, 3-4 mins.

Meanwhile, finely chop the chives (use scissors if easier).

Once cooked, stir the cooked pasta, half the chives and two thirds of the Parmigiano Reggiano through the sauce until melted and combined, 1-2 mins. 

When everything's ready, thinly slice the pork schnitzel widthways. 

Share the pasta and schnitzels between your serving bowls.

Add the rocket to the tomato bowl and toss to combine. Serve your salad alongside the pasta.

Sprinkle the remaining chives and remaining Parmigiano Reggiano all over to finish.