[Rainbow Plate] Crumbed Chicken Tendies & Cheesy Potato Wedges

• Meanwhile, chop broccoli (including stalk!) (see ingredients) into small florets.
• Thinly slice carrot into half-moons.
• Thinly slice tomato into wedges. 

Little cooks: Help wash the veggies!

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

• Add broccoli, carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave veggies on high until just tender, 2-4 minutes.
• Drain veggies, then return to the bowl and cover to keep warm.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook crumbed chicken tendies in batches until golden and cooked through, 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!

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