Southern-Style Chicken Schnitzels

• Meanwhile, thinly slice herbs. • Pound chicken breast with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick.

• In a shallow bowl, combine sweet mustard spice blend, the plain flour and the salt, then season with pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, add panko breadcrumbs. • Dip each chicken breast in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

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 with enough olive oil to coat the base of the pan. When oil is hot, cook chicken in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

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

• In a large bowl, combine slaw mix, herbs and 1/2 the smokey aioli and toss to coat. Season with salt and pepper.

Little cooks: Take the lead by combining the ingredients for the slaw!