Double Homestyle Crumbed Chicken & Caesar Salad

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour, All-American spice blend, a pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and grated Parmesan cheese. • Coat chicken in flour mixture, followed by the egg and finally the breadcrumb mixture. Transfer to a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to cover base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the schnitzel does not stick to the pan. TIP: Cook in batches if your pan is getting crowded.

• Return saucepan with drained potatoes to medium-high heat, then add the butter and garlic. Cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm. TIP: Add a splash of water if the potato looks dry!

• In a large bowl, combine apple, celery, cos lettuce, a drizzle of vinegar and olive oil. Season to taste.