Mumbai Crumbed Chicken Burger

• Meanwhile, thinly slice tomato. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour, Mumbai spice blend and the salt. 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 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.

• When fries have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken in batches, until golden and cooked through (when no longer pink inside), 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!

• Meanwhile, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.

• Remove fries from oven and sprinkle over chicken salt. Toss to coat.

Little cooks: Help with sprinkling over the chicken salt!