Classic Aussie Pork Schnitzel

While the wedges are baking, thinly slice the cucumber into half-moons. Pick and thinly slice the mint. Zest the lemon (see ingredients list) to get a good pinch and slice into wedges.

In a large bowl, combine the cucumber, mint, the lemon zest, a squeeze of lemon juice, slaw mix, 1/2 the garlic aioli, a pinch of salt and pepper and toss to coat. Set aside.

In a shallow bowl, combine the salt, plain flour, Aussie spice blend and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs. Pull apart the pork schnitzels so you get 2 per person. Dip each pork schnitzel into the seasoned flour, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate.

In a large frying pan, add enough olive oil to cover the base and heat over a high heat. Fry the pork schnitzel until golden on the outside and cooked through, 1-2 minutes each side. Place the fried schnitzel on a paper towel lined plate.