Pork Schnitzel & Fries

While the fries are baking, slice the pear (see ingredients) into thin sticks. In a large bowl, combine the pear and the white wine vinegar. Set aside.

In a shallow bowl, combine the plain flour, Aussie spice blend, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Separate the pork schnitzels (if stuck together). Dip the pork into the flour mixture, then in the egg, and finally in the panko breadcrumbs. Transfer to a plate.

TIP: Use one hand for the wet ingredients and one hand for the dry ingredients to stop your hands getting too messy!

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

TIP: Add extra oil if needed so the schnitzels don't stick to the pan!

To the bowl with the pear, add the slaw mix and 1/2 the smokey aioli. Toss to combine. Season to taste.