Clawsome Chicken Fingers & Potato Fries

• Meanwhile, thinly slice tomato. • Thinly slice cucumber into rounds. • Cut chicken thigh into 2cm strips. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, thinly slice baby capsicum. • Thinly slice cucumber into rounds. • Cut chicken thigh into 2cm strips. • Add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, and allow to cool.

• In a shallow bowl, combine the plain flour and All-American spice blend. 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.

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. • 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 if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

• In a large bowl, combine mixed salad leaves, tomato, cucumber and a drizzle of vinegar and olive oil. Season to taste.

Little cooks: Take the lead by tossing the salad! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large bowl, combine mixed salad leaves, green beans, baby capsicum, cucumber, a drizzle of vinegar and olive oil. Season to taste. Little cooks: Take the lead by tossing the salad!