Pork Schnitzel & Smoked Cheddar Potatoes

• While the potatoes are baking, combine the plain flour and a pinch of salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and Aussie spice blend. • Pull apart pork schnitzels (if stuck together). • Coat each pork schnitzel first in the flour mixture, followed by the egg and finally the spiced breadcrumbs. Transfer to a plate.

• Thinly slice onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 5-6 minutes. • Reduce heat to medium. Add the brown sugar, balsamic vinegar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Add onion chutney and a splash of water stirring to combine.

TIP: Add a dash more water if the sauce gets too thick.

• Wipe out the frying pan and return to high heat with enough olive oil to coat the base. • Cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• While the schnitzel is cooking, slice avocado in half, scoop out flesh and roughly chop. • In a large bowl, combine avocado, salad leaves and a drizzle of vinegar and olive oil. • Season to taste.