Cheesy Pork Parmigiana

• Meanwhile, in a small saucepan, heat a drizzle of olive oil over medium heat. • Add passata, the brown sugar and butter and stir to combine. Reduce heat to low and simmer, stirring occasionally, until thickened, 3-4 minutes. Remove from the heat and set aside. Season to taste.

• In a shallow bowl, combine Aussie spice blend and a generous pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork schnitzel into Aussie spice mixture, followed by the egg and finally in the breadcrumbs. Transfer to 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.

• Heat a large frying pan over high heat with enough olive oil to coat the base of the pan. • When oil is hot, cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a second lined oven tray. • Top each piece with the tomato sauce, then tear over parsley and sprinkle over Parmesan cheese. Bake until the cheese has melted, 8-12 minutes.

• While pork is baking, thinly slice apple. • In a large bowl, combine a drizzle of olive oil and vinegar. Add apple and mixed salad leaves. Toss to coat and season to taste.

Little cooks: Take the lead by tossing the salad!