• Thinly slice cucumber into half-moons. • In a shallow bowl, combine Aussie spice blend, the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients) and shaved Parmesan cheese. • Pull apart pork schnitzels (they may be stuck together), then dip into the flour mixture to coat, then into the egg, and finally in panko mixture. Transfer to a plate.

• In a large frying pan, heat enough olive oil to coat the base over high heat. When oil is hot, cook pork until golden on the outside and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil between batches if necessary.

• In a large bowl, combine Dijon mustard, the white wine vinegar, the brown sugar and a drizzle of olive oil. Season with salt and pepper. • Add cucumber and slaw mix. Toss to coat. TIP: Use less Dijon mustard if you're not a fan! Little cooks: Lend a hand by combining the ingredients for the dressing, and tossing the slaw.

• Divide Parmesan pork schnitzels between plates. • Serve with cucumber slaw and smokey aioli. Enjoy!