• Place each chicken between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. • In a shallow bowl, combine Aussie spice blend, the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs (see ingredients) and shaved Parmesan cheese. • Dip chicken into the flour mixture to coat, then into the egg, and finally in panko mixture. Transfer to a plate.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the schnitzel done not stick to the pan.

• Halve snacking tomatoes. • In a large bowl, combine Dijon mustard, the white wine vinegar and a drizzle of olive oil. Season with salt and pepper. • Add tomato and spinach, rocket & fennel mix. Toss to coat. TIP: Use less Dijon mustard if you're not a fan!

• Divide Parmesan chicken schnitzels between plates. • Serve with tomato rocket-fennel salad and smokey aioli. Enjoy!