Herby Chicken Schnitzel & Peppercorn Gravy

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour, salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place herb crumbing mix. Dip chicken into flour mixture to coat, then into egg, and finally in crumbing mix. Set aside on a plate.

• 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: 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.

• Meanwhile, in a medium heatproof bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute.
• Add the cracked black pepper to the bowl with the gravy, stirring to combine.

• To a large bowl, add slaw mix, baby spinach leaves and a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.