Cheesy Chicken Schnitzel & Bacon Gravy

• Cook potato in boiling water for 5 minutes. Place a colander (or steamer basket) on top of the saucepan, then add carrot and broccoli. • Cover with a lid and steam until veggies are tender and potato is easily pierced with a fork, 5-7 minutes. • Transfer steamed veggies to a bowl. Drizzle with olive oil and season. Cover to keep warm. • Drain potato and return to pan. Add the butter and the milk and season generously with salt. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!

• While veggies are cooking, boil the kettle. • In a large frying pan heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a plate. • Meanwhile, dip chicken into the flour mixture, followed by the crumbing mix. Set aside on a plate. • Return frying pan to medium-high heat with enough olive oil to cover the base. • Cook crumbed chicken in batches until golden and cooked through, 3-6 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.