Spiced Pork Schnitzel & Sweet Potato Fries

While the fries are baking, slice pear (see ingredients) into thin sticks. In a large bowl, combine pear and a drizzle of white wine vinegar. Set aside.

In a shallow bowl, combine the plain flour, Aussie spice blend, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Pull apart pork schnitzels so you get two per person. Dip pork into flour mixture, then into egg, and finally in breadcrumbs. Set aside on a plate.

Little cooks: Help crumb the schnitzel! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.

In a large frying pan, heat enough olive oil to coat the base over high heat. When oil is hot, cook schnitzels, in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil between batches to prevent the schnitzels from sticking to the pan.

To the bowl with the pear, add slaw mix and 1/2 the smokey aioli. Toss to combine. Season to taste.

Little cooks: Take the lead and help toss the slaw!