Chicken Schnitzel & Cheddar Potatoes

• While the potatoes are baking, combine the plain flour and a pinch of salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and Aussie spice blend. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. • Coat chicken first in the flour mixture, followed by the egg and finally the spiced breadcrumbs. Transfer to a plate.

• Boil the kettle. Thinly slice onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 6-7 minutes. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Add onion and stir to combine. Cover to keep warm and set aside.

• Wipe out the frying pan and return to 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.

• While the schnitzel is cooking, slice avocado in half, scoop out flesh and roughly chop. • In a large bowl, combine avocado, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.