Double Crumbed Chicken Schnitzel & Aioli Slaw

• 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 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.

• 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.