Aussie Chicken Schnitzel

While the sweet potato is roasting, thinly slice the spring onion. Place the chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm.

In a large bowl, combine the slaw mix, spring onion, Dijon mustard (see ingredients) and 1/2 the garlic aioli. Season to taste. Set aside.

In a shallow bowl, combine the Aussie spice blend, plain flour, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Coat each chicken breast in the flour mixture, then in the egg and finally in the panko breadcrumbs. Set aside on a plate.

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

TIP: Add extra oil between batches to ensure the schnitzel doesn't stick to the pan.

TIP: Chicken is cooked through when it's no longer pink inside.