Southern Crumbed Pork & Creamy Slaw

• Place kūmara wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. 
• Roast until tender, 20-25 minutes. 

TIP: If your oven tray is crowded, divide wedges between two trays. 

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

Little cooks: Take the lead by tossing the slaw!

• In a shallow bowl, combine Louisiana spice blend, the plain flour and a pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. 
• Pull pork schnitzels apart (they may be stuck together), then coat first in the flour mixture, followed by the egg and finally the breadcrumbs. Set aside on 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! Make sure to wash your hands well afterwards.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. 
• Cook crumbed pork 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!