• Thinly slice celery. • In a medium bowl, combine shredded cabbage mix, celery and baby spinach leaves. Set aside. • In a shallow bowl, combine the plain flour, Louisiana spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs (see ingredients). • Separate pork schnitzels (if stuck together) to get two schnitzels per person. • Coat pork first in spice mixture, followed by the egg, and finally the panko breadcrumbs. Transfer to a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base of pan. When oil is hot, cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over pork and cover with a lid (or foil) so cheese melts. TIP: Add extra oil between batches if needed.

• Meanwhile, add burger sauce to the slaw. Season with salt and pepper. Toss to combine. Little cooks: Take the lead by tossing the slaw!

• Slice cheesy Louisiana pork schnitzels. • Divide pork between plates. • Serve with smokey aioli and celery slaw. Enjoy!