• Thinly slice apple. • Cut bacon into 1cm pieces. • 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 a drizzle of olive oil over medium-high heat. • Cook bacon until golden, 5-6 minutes. Transfer to a bowl. • Return frying pan to high heat with enough olive oil to coat the base. 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, cooked bacon 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 bacon-apple slaw and garlic aioli. Enjoy!