All-American Crumbed Chicken Schnitzel

• Drain the sweetcorn. Slice avocado in half, scoop out flesh and roughly chop. • 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. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to large bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• In a shallow bowl, combine the plain flour and a pinch of salt and pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and All-American spice blend. • Coat chicken first in the flour, followed by the egg and finally the panko crumb. Transfer to a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.

• Return the pan to medium-high heat with enough olive oil to cover the base. When oil is hot, cook crumbed chicken until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Cook in batches if your pan is getting crowded, adding extra olive oil between batches if needed. TIP: The chicken is cooked through when it's no longer pink inside.

• Meanwhile, add shredded cabbage mix to the bowl of charred corn, along with avocado and a drizzle of white wine vinegar and olive oil. Season with salt and pepper, then toss to combine. • In a small bowl, combine mild chipotle sauce and garlic aioli.

Little cooks: Help combine the ingredients for the slaw.