Crumbed Chicken & Creamy Tomato Spaghetti

While the pasta is cooking, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a shallow bowl, combine the plain flour, Aussie spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Coat chicken first in flour mixture, followed by the egg and finally panko breadcrumbs. Transfer to a plate.

Return the large saucepan to medium-high heat with a drizzle of olive oil. Cook mushrooms until softened, 4-5 minutes. Add tomato and cook until softened, 2-3 minutes. Add garlic, tomato paste and garlic & herb seasoning and cook until fragrant, 1 minute.

Reduce heat to medium, then add longlife cream (see ingredients), chicken-style stock powder and reserved pasta water and simmer until slightly reduced, 1-2 minutes. Add spaghetti and salad leaves, then toss to combine. Season with salt and pepper.

While the sauce is cooking, heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken until golden and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.