Homestyle Double Pork Schnitzel & Spring Onion Slaw

• Meanwhile, whisk the plain flour, the egg, Nan’s special seasoning and a pinch of salt in a shallow bowl until combined. • In a second shallow bowl, place panko breadcrumbs.

• Pull apart pork schnitzels so you get two per person. • Dip pork into egg mixture, then into 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 so you don't end up with sticky fingers.

• In a large frying pan, heat enough olive oil to coat the base over high heat • Cook pork schnitzels, in batches, until golden and cooked through, 1-2 minutes each side. • Transfer to a paper towel-lined plate. TIP: Pork can be served slightly blushing pink in the centre.

• Meanwhile, thinly slice spring onion. In a large bowl, combine slaw mix, a drizzle of white wine vinegar, spring onion and 1/2 the garlic aioli. • Season with salt and pepper. Toss to coat. Little cooks: Take the lead and help toss the slaw!