Asian Chicken Schnitzel & Garlic Rice

• Meanwhile, thinly slice carrot into half-moons. • Halve any thicker stalks of baby broccoli (see ingredients) lengthways and cut into thirds. • Roughly chop Asian greens. • 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, add Southeast Asian spice blend and cornflour. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs, olive oil (2 tbs 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 into the breadcrumbs. Transfer to a plate.

TIP: No air fryer? Leave the oil out of the crumb! Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers!

• Set air fryer to 200°C. Place crumbed chicken into the air fryer basket and cook, turning halfway, until golden and cooked through (when no longer pink inside), 12-15 minutes.

TIP: No air fryer? In a large frying pan, heat enough olive oil to coat the base of the pan over medium-high. 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.

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