German-Style Chicken Schnitzel & Mash

• Meanwhile, finely chop garlic. Thinly slice leek. • 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 the plain flour and paprika spice blend. In a second shallow bowl, whisk egg. In a third shallow bowl, combine panko breadcrumbs and a good drizzle of olive oil (2tbs for 2 people / 1/4 cup for 4 people). • Dip chicken into flour mixture, followed by egg, and finally in breadcrumbs. Set aside on a plate.

• Set air fryer to 200°C. Place crumbed chicken into air fryer basket and cook, turning halfway, until golden and cooked through, 12-15 minutes.

TIP: No air fryer? 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, 3-5 minutes each side. Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it is no longer pink inside!

• While the chicken is cooking, heat a large frying pan over medium-high heat with the butter (for the veg) and a drizzle of olive oil. • Cook shredded cabbage mix, garlic and leek, stirring until softened, 2-3 minutes. • Add the balsamic vinegar, brown sugar, and a splash of water. Cook, stirring occasionally, until softened, 1-2 minutes. • Stir in baby spinach until wilted. Season to taste.

• In a medium bowl, combine gravy granules, the wholegrain mustard, and the boiling water (1/2 cup for 2P / 1 cup for 4P), whisking, until smooth, 1 minute.

TIP: Wholegrain mustard has a strong flavour – add less if desired.