Asian-Style Chicken Schnitzel Rice Bowl

• Meanwhile, place each 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. • Thinly slice carrot into half-moons. Trim green beans then slice in half. Roughly chop Asian greens.

• In a shallow bowl, combine the plain flour and the salt, then season with pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and olive oil (2tbs for 2 people / 1/4 cup for 4 people). • Coat chicken first in the plain flour, followed by the egg and finally in panko breadcrumbs. Transfer to a plate. Little cooks: Kids can help crumb the chicken! Use one hand for the wet ingredients and the other for the the dry ingredients so you don't end up with sticky fingers.

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

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook carrot and green beans, stirring, until tender, 4-5 minutes. • Add Asian greens and teriyaki sauce and cook, stirring, until wilted, 2 minutes. Season with pepper.