Spiced Pork Schnitzels

• Place potato in a large saucepan of cold salted water and bring to the boil. Cook potato until easily pierced with a fork, 10-12 minutes.
• In the last 5 minutes of cook time, add broccoli and cook until tender.
• Drain and return to the saucepan. Season with salt and pepper to taste and set aside. Cover to keep warm. 

• Meanwhile, combine Kiwi spice blend and the plain flour in a shallow bowl.
• In a second shallow bowl, whisk the egg.
• In a third shallow bowl, add panko breadcrumbs, olive oil (2tbs for 2 people / 1/4 cup for 4 people), then season.
• Coat pork schnitzels first in flour mixture, followed by the egg and finally in the panko mixture. Transfer to a plate. 

Little cooks: Kids can help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients so you don’t end up with sticky fingers. 

• Set air fryer to 200°C. Place crumbed pork into air fryer basket and cook until golden and cooked through, 6-8 minutes (cook in batches if needed). 

TIP: If you don’t have an air fryer, heat a large frying pan over high heat with enough olive oil to coat the base. Cook pork schnitzels in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. 

• In a medium bowl, combine mayonnaise, Dijon mustard, chicken-style stock powder and a drizzle of olive oil. Add potato and broccoli, then toss to coat. Set aside.
• In a second medium bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Add mixed salad leaves and pear, then toss 
to coat. 

Little cooks: Take the lead by combining the ingredients for the salad dressing!