Chicken & Mozzarella Parmigiana

• Meanwhile, thinly slice celery. Grate carrot (see ingredients). Slice mozzarella (see ingredients). • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and a 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 first in the flour, followed by the egg and finally in the breadcrumb mixture. 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.

• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook tomato paste, until fragrant, 1 minute. • Add the brown sugar, butter and the water, stirring, until combined. Simmer, until slightly thickened, 1-2 minutes. Season to taste. • Transfer to a bowl and set aside.

• Wipe out the frying pan, then return to 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.

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

• Transfer chicken schnitzels to a second lined oven tray. • Spoon tomato sauce over each piece of chicken, then top with mozzarella. Bake until cheese is golden and melted, 5-7 minutes. • Meanwhile, combine celery, carrot, shredded cabbage mix and a drizzle of vinegar and olive oil in a large bowl. Season to taste. Little cooks: Kids can help to toss the slaw.