Herby Chicken Schnitzel & Potato Fries

• Meanwhile, thinly slice cucumber into rounds. • Grate carrot (see ingredients).

Little cooks: Older kids, help grate the carrot under adult supervision!

• In a large bowl, combine the honey, vinegar and a drizzle of olive oil. • Season with salt and pepper, then mix to combine. Set aside.

Little cooks: Take the lead by combining the ingredients for the dressing!

• 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, salt and a good pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and dried oregano (see ingredients). • Dip chicken into seasoned flour to coat, then into egg and finally into panko mixture. Transfer to a plate.

• 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. • Meanwhile, add cucumber, carrot and mixed salad leaves to the bowl with the dressing. Toss to coat.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.