Crumbed Chicken Strips & Potato Wedges with Steamed Carrot & Green Beans

• Meanwhile, bring a medium saucepan of water to the boil. • Trim green beans. Thinly slice carrot into half-moons.

• Place a colander or steamer basket on top of the saucepan and add beans and carrot. • Cover with a lid and steam until tender, 6-7 minutes. • Transfer to a medium bowl and season to taste. • Cover to keep warm.

• While veggies are steaming, in a shallow bowl, combine the plain flour and Aussie spice blend. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and Parmesan cheese. • Dip chicken tenderloins into flour mixture followed by egg, and finally in panko mixture. Set aside on a plate.

• In a large frying pan, add enough olive oil to cover base and heat 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.

TIP: Add extra oil if needed so the strips do not stick to the pan.

TIP: Chicken is cooked through when it's no longer pink inside.