Aussie-Spiced Chicken Schnitzel

• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.

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

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

TIP: Add extra oil between batches so the schnitzel doesn't stick to the pan!

• Meanwhile, thinly slice spring onion. • In a large bowl, combine spring onion, slaw mix, Dijon mustard (see ingredients) and 1/2 the garlic aioli. Toss to coat. Season to taste.

Little cooks: Take the lead by tossing the slaw.