Cheesy Aussie Chicken Parmigiana Tenders

• Meanwhile, in a small saucepan, heat a drizzle of olive oil over medium heat. • Add passata, the brown sugar and the butter and stir to combine. Reduce the heat to low and simmer, stirring occasionally, until thickened, 3-4 minutes. Remove from the heat and set aside. Season to taste.

• In a shallow bowl, combine Aussie spice blend and a generous pinch of pepper. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken tenderloins into Aussie spice mixture, followed by the egg and finally in the breadcrumbs. Transfer to 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.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. • When the oil is hot, cook chicken until golden, 2 minutes each side. Transfer chicken to a second lined oven tray. • Top each piece with the tomato sauce, then tear over parsley and sprinkle over shaved Parmesan cheese. Bake until the cheese has melted and the chicken is cooked through, 8-12 minutes.

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

• While the chicken is baking, roughly chop tomato. • In a large bowl, combine a drizzle of olive oil and the white wine vinegar. Add tomato and mixed salad leaves. Toss to coat and season to taste.

Little cooks: Take the lead by tossing the salad!