Pork Schnitzel & Zingy Apple-Bacon Slaw Panini

• Meanwhile, in a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Aussie spice blend. • Pull apart pork schnitzels (you should get 2 per person). Coat pork first in the flour, followed by the egg and finally the spiced breadcrumbs. Transfer to a plate. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with enough olive oil to cover the base. Cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• Thinly slice apple. Cut wholemeal panini in half lengthways. • Place panini directly on wire racks in the oven and bake until heated through, 5-8 minutes. • In a small bowl, combine dijon mustard and mayonnaise. Set aside. • In a bowl, combine shredded cabbage mix, apple, bacon and a drizzle of white wine vinegar and olive oil. Season to taste.