American-Spiced Chicken Schnitzel & Slaw Burger

• Meanwhile, combine the plain flour and All-American spice blend in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • 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.

Little cooks: Help crack and whisk the egg.

• Coat chicken first in the flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.

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

• When the fries have 5 minutes remaining, 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, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Ensure the oil is hot before cooking the pork schnitzels for best results. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • Grate the carrot. • In a medium bowl, combine shredded cabbage mix, carrot, a drizzle of white wine vinegar and a pinch of salt and pepper.