Quick Smokey Kiwi-Spiced Chicken Schnitzel

If you've swapped to chicken breast, place chicken between two sheets of baking paper. Pound with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. Crumb as above.

--------------------------------------------------CCM TEXT-------------------------------------------- • Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. • In a shallow bowl, combine Kiwi spice blend, the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs (see ingredients). • Coat chicken first in the spice mixture, followed by the egg, and finally in breadcrumbs. Transfer to a plate.

If you're using an airfryer, follow instructions as above. Alternatively, heat pan as above. Cook chicken in batches until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate. Continue with recipe as above.

------------------------------------------CCM TEXT----------------------------------------- • Heat a large frying pan over medium-high heat with enough olive oil to cover the base of the pan. Cook crumbed chicken in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. • In a medium bowl, combine mixed salad leaves, cucumber, tomato and a drizzle of white wine vinegar and olive oil. Season with salt. Use an air fryer! Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook until golden and cooked through, 12-15 minutes.

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