Aussie-Spiced Pork Schnitzel

• Separate pork schnitzels to get two per person. 

• In a shallow bowl, combine Aussie spice blend, the plain flour, salt and a pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip pork into the flour mixture to coat, then into the egg and finally in breadcrumbs. Set aside on a plate. Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.

• In a large frying pan, heat enough olive oil to coat the base over high heat. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, thinly slice spring onion. • In a large bowl, combine spring onion, slaw mix, Dijon mustard (see ingredients) and 1/2 the garlic aioli. Toss to coat. Season to taste. Little cooks: Take the lead by tossing the slaw.