Crumbed Chicken Dippers & Apple Salad with Rosemary Potato Wedges & Garlic Aioli

• While the wedges are baking, cut chicken breast into 2cm strips. • In a shallow bowl, combine the plain flour and Aussie spice blend. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and a pinch of salt. • Coat chicken in flour mixture, followed by the egg and finally in panko breadcrumbs. Transfer to a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers. Ensure to wash them afterwards.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed chicken in batches until golden and cooked through, 3-4 minutes each side (depending on thickness). • Transfer to a paper towel-lined plate and season with salt.

TIP: Add extra oil between batches if needed.

• While the chicken is cooking, thinly slice apple into wedges. Thinly slice cucumber into half-moons.

• In a large bowl, combine a drizzle of olive oil and the balsamic vinegar. Add apple, cucumber and mixed salad leaves. Toss to combine.

Little cooks: Take the lead by tossing the salad!