Southern Crumbed Pork & Creamy Slaw

While the wedges are baking, roughly chop the parsley leaves.

In a large bowl, add 1/2 the garlic aioli. Season with a pinch of salt and pepper and mix well. Add the slaw mix and 1/2 the parsley and toss to coat. Set aside.

TIP: Preparing the slaw early allows the cabbage to soften slightly by the time you're ready to serve.

In a shallow bowl, combine the sweet mustard spice blend, plain flour and a pinch of salt and pepper. In a second shallow bowl, whisk the egg with a fork. In a third shallow bowl, combine the panko breadcrumbs and the remaining parsley. Pull the pork schnitzels apart (they may be stuck together) and coat in the flour mixture, followed by the egg and finally in the panko-parsley mixture. Set aside on a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed pork and cook until golden and cooked through, 1-2 minutes on each side. Transfer to a plate lined with paper towel.

TIP: If your pan is getting crowded, cook the pork in batches for the best results!