Parmesan-Crumbed Chicken Schnitzel

• Set your air fryer to 200°C. Place potato into the air fryer basket, drizzle with olive oil, season with chicken-style stock powder and toss to coat. Cook for 10 minutes. 
• Shake the basket, then cook until golden, a further 10-15 minutes. Set aside.

TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake 
until tender, 20-25 minutes. 

• Meanwhile, combine the plain flour and salt in a shallow bowl, then season with pepper.
• In a second shallow bowl, whisk the egg.
• In a third shallow bowl, combine panko breadcrumbs, garlic & herb seasoning and grated Parmesan cheese. 

Little cooks: Kids can help with cracking and whisking the egg. 

• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick.
• Coat chicken in the seasoned flour, followed by the egg and finally the panko-Parmesan mixture. Transfer to a plate and repeat with remaining chicken. 

Little cooks: Kids can help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients so you don’t end up with 
sticky fingers. 

• Heat a large frying pan over medium-high heat. 
• Cook broccoli and carrot until tender, 5-6 minutes.
• Add garlic and cook until fragrant, 1 minute. Season to taste and transfer to a bowl.
• Return the pan to medium-high heat with enough olive oil to coat the base of the pan. 
• When oil is hot, cook crumbed chicken in batches until cooked through and golden, 2-4 minutes each side. Transfer to a paper towel-lined plate.