Spiced Chicken Schnitzel & Oven-Baked Wedges

• While the wedges are baking, thinly slice celery and radish. Roughly chop parsley.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, add Mumbai spice blend and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

• In a medium bowl, combine a drizzle of white wine vinegar and olive oil and a pinch of salt. • Add shredded cabbage mix, celery, radish and parsley(reserve a pinch for garnish)