Aussie Chicken Schnitzels

While the sweet potato is roasting, thinly slice the spring onion. Place the chicken breast between two sheets of baking paper and pound with a meat mallet or rolling pin until 1cm thick.

In a large bowl, combine the slaw mix, spring onions, Dijon mustard (see ingredients list) and 1/2 the garlic aioli and toss to coat. Season with salt and pepper, mix well and set aside.

In a shallow bowl, combine the Aussie spice blend, plain flour, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg with a fork. In a third shallow bowl, place the panko breadcrumbs. Coat each chicken breast in the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate.

In a large frying pan, heat enough olive oil to coat the base over a medium-high heat. When the oil is hot, add 1/2 the crumbed chicken and cook until golden on the outside and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining chicken. TIP: Add extra oil between batches if necessary.