Golden Crumbed Chicken Schnitzels

While the wedges are roasting, finely chop the chives. Slice the lemon (see ingredients list) into wedges. Place the chicken breast between two sheets of baking paper and pound with a meat mallet or rolling pin, until 1cm thick.

In a large bowl, combine the slaw mix, chives and 1/2 the garlic aioli and toss to coat. Season with a pinch of salt and pepper, mix well and set aside.

In a shallow bowl, combine the Aussie spice blend, plain flour, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg with a fork. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour mixture, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed chicken and cook until golden on the outside and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining chicken.

TIP: Add extra oil between batches if necessary. TIP: Chicken is cooked through when it's no longer pink inside.