Chicken Schnitzel & Roast Capsicum Veggie Toss

• 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. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Aussie spice blend. • Coat chicken first in the flour mixture, followed by egg and finally in panko breadcrumbs. Set aside on a plate.

• When the veggies have 10 minutes remaining, heat a large frying pan with enough olive oil to coat the base over medium-high heat. • 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.

TIP: Add extra oil if needed so the chicken does not stick to the pan.

• Meanwhile, combine peri peri sauce and the honey in a small bowl.

• When roast veggies are done, add baby leaves and a drizzle of white wine vinegar to oven tray and gently toss to combine. Season to taste.