American-Spiced Chicken Schnitzel

• Meanwhile, thinly slice cucumber into half moons. Roughly chop tomato. • Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. • In a medium bowl, combine cucumber and tomato. Set aside. • In a small bowl, combine mayonnaise and ranch dressing. Set aside.

• In a shallow bowl, whisk the plain flour, All American spice blend, a generous pinch of salt and the egg. • In a second shallow bowl, place panko breadcrumbs. • Dip chicken into egg mixture to coat, then into the breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-heat with enough olive oil to coat the base. • When oil is hot, cook chicken, in batches, until golden and cooked through, 2-4 minutes each side. • Transfer to a paper towel-lined plate.

TIP: If needed, add extra oil between batches to prevent the schnitzel from sticking to the pan!

• To the bowl with the cucumber and tomato, add mixed salad leaves and a drizzle of white wine vinegar and olive oil. • Toss to coat. Season to taste.