Homestyle Chicken Schnitzel & Spring Onion 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. 
• Meanwhile, whisk the plain flour, the egg, Nan’s special seasoning and a pinch of salt in a shallow bowl until combined. • 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 so you don't end up with sticky fingers.

• In a large frying pan, heat enough olive oil to coat the base over high heat • 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 schnitzel does not stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, thinly slice spring onion. In a large bowl, combine slaw mix, a drizzle of white wine vinegar, spring onion and 1/2 the garlic aioli. • Season with salt and pepper. Toss to coat. Little cooks: Take the lead and help toss the slaw!