• Thinly slice apple.
• 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 panko breadcrumbs and 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 into the panko mixture.

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. 

• 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.

• In a large bowl, combine Dijon mustard, the white wine vinegar, 
brown sugar and a drizzle of olive oil. Season with salt and pepper.
• Add apple, baby spinach leaves and slaw mix. Toss to coat.

TIP: Use less Dijon mustard if you’re not a fan!
Little cooks: Take the lead by tossing the slaw!

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