[Rainbow Plate] Crumbed Chicken Fingers & Creamy Japanese Dressing

• Meanwhile, trim and halve pea pods lengthways. • Thinly slice carrot into sticks. • Thinly slice red apple into wedges. Little cooks: Help wash the veggies!

• 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. • In a shallow bowl, combine the plain flour, sweet soy seasoning and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture to coat, followed by 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.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook chicken schnitzel in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Ensure the oil is hot before cooking the chicken schnitzels for best results!

• In a small bowl, combine garlic aioli and Japanese style dressing. Little cooks: Take charge by combining the sauces!