Southern Double Crumbed Pork & Creamy Slaw

• Place the kumara wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until golden, 20-25 minutes.

• In a medium bowl, combine slaw mix and half the garlic aioli. Season with salt and pepper. Set aside. 

Little cooks: Take the lead by tossing the slaw!

• In the first shallow bowl, combine the Louisiana spice blend, plain flour and a pinch of salt and pepper.
• In the second shallow bowl, whisk the egg with a fork.
• In the third shallow bowl, add the panko breadcrumbs.
• 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 breadcrumbs. Set aside on a plate, ready to fry.

Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to 
wash your hands well afterwards.

• Add enough olive oil to coat the base of a large frying pan and heat over a medium-high heat. Once hot, add the crumbed pork schnitzel and cook until golden on the outside and cooked through, 1-2 minutes each side. Cook in batches if the pan is getting crowded. Set aside on a plate lined with paper towel to drain.