Aussie-Spiced Crumbed Chicken

• Meanwhile, roughly chop tomato. • Slice chicken thigh into 2cm strips.

• In a shallow bowl, combine the plain flour, the salt, Aussie spice blend and a good 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, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over high heat. Cook crumbed chicken in batches until golden and cooked through (when no longer pink inside), 3-4 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.

• While the chicken is frying, in a large bowl combine the balsamic vinegar and a drizzle of olive oil. Add tomato, cooled capsicum, mixed salad leaves and shaved Parmesan cheese. Toss to coat. Season to taste.

TIP: Toss the salad just before serving to keep the leaves crisp.