Southeast Asian Chicken Schnitzel

• While potato is baking, finely chop garlic. Grate carrot. Slice red apple into thin sticks. • In a small bowl, combine the soy sauce and a drizzle of vinegar. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add garlic and ginger paste and cook, stirring, until fragrant, 1 minute. • Transfer to the bowl with soy sauce and stir to combine. Set aside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While potato is baking, finely chop garlic. Grate carrot. Slice red apple into thin sticks. • In a small bowl, combine the soy sauce and a drizzle of vinegar. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add garlic and ginger paste and cook, stirring, until fragrant, 1 minute. • Transfer to the bowl with soy sauce and stir to combine. Set aside. • 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 Southeast Asian spice blend, the salt and a good pinch of pepper. 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 egg, and finally in breadcrumbs. Set aside on a plate.

• When the potatoes have 10 minutes remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, in a medium bowl, combine a drizzle of vinegar, a pinch of salt and pepper and a drizzle of olive oil. • Add shredded cabbage mix, carrot and apple and toss to combine. To the roast potatoes, pour over the soy-ginger sauce and toss to combine on the oven tray.