Parmesan-Crumbed Chicken Tenders & Haloumi

• While potato is roasting, in a shallow bowl, whisk the plain flour, the salt, a good pinch of pepper and the egg, until combined. • In a second shallow bowl, combine panko breadcrumbs and shaved Parmesan cheese.

• Dip chicken tenderloins into the egg mixture and then into the panko Parmesan mixture. • Transfer to a plate and repeat with the remaining chicken.

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, add enough olive oil to coat the base and heat over medium-high heat. • When oil is hot, cook crumbed chicken in batches, until cooked through (when no longer pink inside) and golden, 3-4 minutes each side. Transfer to a paper towel-lined plate. • Drain haloumi and pat dry. Return pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate.

TIP: Add extra oil between batches to prevent the crumbed chicken from sticking to the pan!

• While chicken is cooking, thinly slice red appleinto wedges. • In a medium bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then add apple and deluxe slaw mix. Toss to coat.

Little cooks: Take the lead by tossing the salad!