American-Style Chicken Schnitzel

• Meanwhile, thinly slice spring onion and celery. Cut lemon into wedges. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick.

• In a shallow bowl, combine the plain flour and a generous pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and All-American spice blend. • Coat chicken first in the flour, followed by the egg and finally the breadcrumbs. Transfer to a plate.

Little cooks: Kids can help crumb the chicken! Use one hand for the wet ingredients and the other for dry.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

• In a large bowl, combine slaw mix, spring onion and 1/2 the smokey aioli. Toss to coat. Season to taste with salt and pepper.

Little cooks: Take the lead by combining the ingredients for the slaw!