Nan's Crumbed Pork & Creamy Slaw

While the sweet potato is roasting, grate the carrot (unpeeled). Roughly chop the parsley leaves.

In a large bowl, combine 1/2 the garlic aioli and a pinch of salt and pepper. Add the shredded cabbage mix, carrot and 1/2 the parsley and toss to coat in the dressing. Set aside.

In a shallow bowl, combine Nan's Special Seasoning, the salt, plain flour and a pinch of salt and pepper. In a second shallow bowl, whisk the egg with a fork. In a third shallow bowl, add the panko breadcrumbs and the remaining parsley. Pull the pork schnitzels apart (you should get about 2 per person) and coat in the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate.

Add enough olive oil to coat the base of a large frying pan and heat over a medium-high heat. When the oil is hot, add the crumbed pork schnitzel and cook until golden and cooked through, 1-2 minutes on each side. Set aside on a plate lined with paper towel.

TIP: If your pan is getting crowded, cook in batches for the best results! TIP: Pork can be served slightly blushing pink in the centre.