Corn Chip-Crusted Chicken Burger

• Meanwhile, crush corn chips to resemble breadcrumbs. 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, All-American spice blend and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place crushed corn chips and panko breadcrumbs (see ingredients). • Coat chicken first in the flour mixture, followed by the egg and finally in corn chip crumb. Transfer to a plate.

Little cooks: Help with cracking and whisking the egg.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • 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 doesn't stick to the pan. TIP: Chicken is cooked through when It's no longer pink inside.

• While the chicken is cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.

• Slice cucumber into half-moons. • In a large bowl, combine slaw mix, cucumber, half the mayonnaise and a drizzle of vinegar and olive oil. Season to taste.

Little cooks: Take the lead by combining the ingredients for the slaw!