Asian Peanut-Crusted Chicken Schnitzel

• Roughly chop baby spinach leaves. Grate the carrot. 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. • In a small bowl, combine mayonnaise and the soy sauce. Set aside. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs, crushed peanuts and Southeast Asian spice blend. • Separate chicken schnitzels (if stuck together) to get two per person. • Coat chicken first in flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.