Pork Schnitty Dippers & Crispy Wedges

• Meanwhile, slice pork loin steaks into thin strips. • In a shallow bowl, combine garlic & herb seasoning and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip pork into flour mixture to coat, then into egg, and finally in 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 to avoid sticky fingers! Make sure to wash your hands well afterwards.

• When wedges have 5 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed pork in batches until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate. Season with a pinch of chicken salt. • Return frying pan to medium-high heat with a drizzle of olive oil. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl.

TIP: Add extra oil if needed so the pork does not stick to the pan.

• Meanwhile, in a large bowl, combine mixed salad leaves, carrot, tomato, a drizzle of vinegar and olive oil. Sprinkle with diced bacon and toss to combine. Season to taste.

Little cooks: Help wash and toss the salad veggies!

• To tray with wedges, sprinkle over remaining chicken salt. Toss to coat. Little cooks: Help with sprinkling over the chicken salt and tossing the potato.