Southern Chicken Schnitzels & Sweet Potato

While the sweet potato is roasting, thinly slice the spring onion. Slice the lemon into wedges. Place the chicken breast between two sheets of baking paper and pound with a meat mallet or rolling pin until 1cm thick.

In a large bowl, combine the slaw mix, spring onion and 1/2 the garlic aioli and toss to coat. Season with a pinch of salt and pepper, mix well and set aside.

In a shallow bowl, combine the sweet mustard spice blend, plain flour, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg with a fork. In a third shallow bowl, add the panko breadcrumbs. Coat each chicken breast in the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate, ready to fry.

Add enough olive oil to coat the base of a large frying pan and heat over a medium-high heat. When the oil is hot, add 1/3 of the crumbed chicken and cook until golden on the outside and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining chicken.