NZ Spiced Chicken Schnitzel & Dill & Parsley Mayo

• Meanwhile, roughly chop tomato. Slice lemon into wedges. Thinly slice cucumber into half-moons.

• 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 and a generous pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Aussie spice blend. • Coat chicken in the flour mixture, followed by the egg and finally the panko mixture. Transfer to a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• Meanwhile, combine mixed salad leaves, tomato, cucumber, a generous squeeze of lemon juice and a drizzle of olive oil in a large bowl. Season with salt and pepper.