Chicken Schnitzels & Creamy Peppercorn Sauce

• Meanwhile, lightly crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. • Slice apple into thin sticks. Finely chop garlic.

• 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, place the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and garlic & herb seasoning. • Coat chicken in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

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

• 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.

• SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Wash the frying pan, then return to medium-low heat with a drizzle of olive oil. Cook garlic and crushed peppercorns until fragrant, 1 minute. • Remove pan from heat, add Hollandaise and a splash of water and stir to combine. Season to taste with salt.