Golden Crumbed Chicken & Gravy

• Meanwhile, drain sweetcorn. Slice avocado in half, scoop out flesh and thinly slice. Thinly slice cucumber. • 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 generous 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 in flour mixture, then into egg and finally in breadcrumbs. Set aside on 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.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.

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

• Meanwhile, boil the kettle. • Return the pan 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. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• Add shredded cabbage mix to the bowl with the corn, along with avocado, cucumber, mayonnaise and a drizzle of white wine vinegar. Season to taste. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.