Chicken Schnitzel & Cheesy Garlic Sauce

If you’ve swapped to chicken breast, place chicken between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. Crumb the chicken the same way as above.

----------CCM TEXT---------- • Meanwhile, combine the salt, the plain flour and a good pinch of pepper in a shallow bowl. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. • Dip chicken into seasoned flour to coat, then into egg and finally into breadcrumbs. Set aside on a plate.

Little cooks: Help crumb the chicken! Use one hand for wet ingredients and the other for dry ingredients to avoid sticky fingers. Make sure to wash your hands well afterwards!

Heat olive oil in the frying pan as above, over medium-high heat. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

----------CCM TEXT---------- • In a large frying pan, heat enough olive oil to coat the base over high heat. • When oil is hot, cook pork schnitzels, in batches, until golden and cooked through, 1-2 minutes each side (add extra oil between batches if needed so the schnitzels don't stick to the pan!). Transfer to a paper towel-lined plate.

• Finely chop garlic. • Thinly slice apple into wedges.

• Wash frying pan, then return to medium heat with the butter and a drizzle of olive oil. Cook garlic until fragrant, 1-2 minutes. • Add light cooking cream and Parmesan cheese, stirring to combine. Reduce heat to low and simmer for 2 minutes. Season to taste, then remove from heat. • While the sauce is simmering, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add mixed salad leaves and apple. Toss to combine.

TIP: If the sauce is too thick, add a little water, 1 tsp at a time, until it reaches your desired consistency.