NZ Double Parmesan-Crumbed Chicken Schnitzel

If you doubled the Parmesan, prep the same as above.

• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it's an even thickness, about 1cm-thick. • Coat chicken first in the flour, followed by the egg and finally the panko-Parmesan crumb. Transfer to a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for dry.

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with enough olive oil to cover the base. When oil is hot, cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: The chicken is cooked through when it's no longer pink inside.

• Meanwhile, combine shredded cabbage mix, carrot, celery and a drizzle of white wine vinegar and olive oil in a large bowl. Season with salt and pepper and toss to combine.