Asian Chicken Schnitzel & Garlic Rice

• Meanwhile, thinly slice carrot into half-moons. Halve any thicker stalks of baby broccoli lengthways and cut into thirds. Roughly chop Asian greens. • Place chicken thigh 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, add Southeast Asian spice blend. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs, olive oil (2tbs for 2 people / 1/4 cup for 4 people) and a pinch of salt. • Coat chicken first in the spice blend, followed by the egg and finally the breadcrumbs. Transfer to a plate.

• Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook, turning halfway, until golden and cooked through, 12-15 minutes.

TIP: No air fryer? Wipe out the frying pan, then return to medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed chicken, in batches, until golden on the outside and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and baby broccoli, tossing, until tender, 4-5 minutes. • Add Asian greens and cook until wilted, 1-2 minutes. • Add teriyaki sauce, the soy sauce and a good pinch of pepper and cook, stirring, until heated through, 1 minute.