Parmesan-Crumbed Pork Schnitzel Panini

• While the fries are baking, thinly slice radish. Thinly slice tomato into rounds. Slice lemon into wedges. • In a small bowl, combine chargrilled capsicum relish and garlic aioli.

Little cooks: Take charge by combining the relish and aioli!

• In a shallow bowl, whisk Aussie spice blend, the egg and a pinch of salt until combined. • In a second shallow bowl, place grated Parmesan cheese and panko breadcrumbs. • Dip pork schnitzels into the egg mixture, then the Parmesan-panko breadcrumbs. Set aside on a plate.

• Heat a large frying pan over high heat with enough olive oil to cover the base. • Cook pork schnitzels in batches until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate.

• When the fries have 5 minutes remaining, slice wholemeal panini in half and sprinkle the top half with smoked Cheddar cheese. • Place panini halves on a second lined oven tray and bake until the cheese is melted and the panini heated through, 3-5 minutes. • Meanwhile, in a medium bowl, combine rocket leaves, radish, the honey, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.