Homestyle Spiced Chicken Schnitzel

• Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays. Little cooks: Help toss the sweet potato wedges!

• 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 tenderloins 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 a drizzle of olive oil over medium-high heat.
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through 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.