Crumbed Pork Schnitzel & Garlic Veggies

• In a medium bowl, combine Kiwi spice blend (see ingredients) and half the mayonnaise.
• In a shallow dish, add panko breadcrumbs. 

Little cooks: Take charge by combining the mayo mixture!

• Coat handfuls of pork in the mayo mixture, followed by the panko breadcrumbs. Transfer to a plate. 

Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, courgette and onion, tossing, until tender, 5-6 minutes.
• Add the butter and garlic and cook until fragrant, 1 minute.
• Transfer to a plate. Season to taste with salt and pepper and cover to keep warm. 

TIP: Add a dash of water to the pan to help speed up the veggie cooking process.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!