Chicken Schnitzels & Herby Mash

• While the potato is cooking, thinly slice carrot into half-moons. Halve any thicker baby broccoli stalks lengthways. Thinly slice leek. Finely chop garlic. • In a small bowl, combine Hollandaise with the water. Set aside.

Little cooks: Take charge by combining the Hollandaise with the water!

• 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 seasoning blend (see ingredients). • 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. • Coat chicken first 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 wet ingredients and the other hand for dry. Make sure to wash your hands after.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, leek and baby broccoli, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Season, then transfer to a bowl and cover to keep warm.

• Wipe out the frying pan, then return to medium-high heat with enough olive oil to coat the base of the pan. • Cook crumbed chicken in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.