Seasoned Chicken Schnitzel

• Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

TIP: If the veggies don't fit in a single layer, divide between two trays!

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, finely chop garlic. Roughly chop parsley. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and 1/2 the parsley. Stir to combine and season to taste. Set aside.

Little cooks: Take charge by combining the ingredients for the yoghurt!

• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. • In a shallow bowl, combine the plain flour, egg and seasoning blend. • In a second shallow bowl, place panko breadcrumbs. • Coat chicken first in the egg mixture, and then in the panko. Transfer to a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers. Ensure to wash your hands after!

• When the veggies have 10 minutes cook time remaining, heat the frying pan over medium-high heat with enough olive oil to cover the base. • Cook crumbed chicken in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate. • To the tray of roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. Gently toss to combine.