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, 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 the flour mixture to coat, then  
into the egg and finally into the breadcrumbs. Set 
aside on a plate. 
Little cooks: Help crumb the chicken! Use one hand for 
the wet ingredients and the other for the dry ingredients 
to avoid sticky fingers! Make sure to wash your hands 
well afterwards.  

• 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: Chicken is cooked when it is no longer pink inside. 
TIP: Add extra oil between batches so the schnitzel 
doesn’t stick to the pan! 

• Meanwhile, thinly slice spring onion 
(see ingredients).
• In a large bowl, combine spring onion, slaw 
mix and half the garlic aioli. Toss to coat. Season 
to taste. 
Little cooks: Take the lead by tossing the slaw.