Parsley & Parmesan Crumbed Pork

In a shallow bowl, combine the Aussie spice blend, plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients list), grated Parmesan cheese and parsley.

Pull apart the pork schnitzels (there will be about 2 per person) and dip into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate, ready to fry.

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

TIP:If your pan is getting crowded, cook in batches for the best result, adding more oil as needed.

In a large bowl, combine the Dijon mustard, white wine vinegar, brown sugar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with salt and pepper and mix well. Add the apple and slaw mix to the dressing and toss to coat.

TIP: Use less Dijon if you are not a fan!