• Thinly slice celery. • In a medium bowl, combine shredded cabbage mix, celery and baby spinach leaves. Set aside. • In a shallow bowl, combine the plain flour, Louisiana spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs (see ingredients). TIP: This is a mild spice blend, but use less if you're sensitive to heat! Little cooks: Help with cracking and whisking the egg.

• 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 in spice mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base of the pan. When oil is hot, cook crumbed chicken in batches, until golden and cooked through, 2-4 minutes on each side. TIP: Add extra oil between batches if needed.

• In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over chicken and cover with a lid (or foil) so cheese melts. • Meanwhile, add smokey aioli to slaw. Season with salt and pepper. Toss to combine. Little cooks: Take the lead by tossing the slaw!

• Slice cheesy Louisiana chicken schnitzels. • Divide chicken between plates. • Serve with smokey aioli and celery slaw. Enjoy!