• Preheat oven to 220°C/200°C fan-forced. Place peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil, and season with salt. Toss to coat, spread out evenly, then roast until tender, 12-15 minutes. • Meanwhile, place your hand flat on top of pork schnitzels and slice through horizontally to make two thin steaks.

• In a shallow bowl, combine the plain flour and All-American spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and olive oil (2tbs for 2 people / 1/4 cup for 4 people) and season, stirring to combine. Dip pork into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base.

• Set your air fryer to 200°C. • Place crumbed pork into air fryer basket and cook, turning halfway, until golden and cooked through, 6-8 minutes. TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, thinly slice apple. • In a medium bowl, combine slaw mix, apple and a drizzle of vinegar and olive oil. Season to taste. • Divide All-American crumbed pork and roast pumpkin between plates. • Serve with apple slaw and smokey aioli. Enjoy!