• In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place grated Parmesan cheese, Tuscan herb seasoning and panko breadcrumbs (see ingredients). • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. • Coat chicken first in the flour, followed by the egg and finally the breadcrumb mixture. Transfer to 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 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. TIP: Ensure the oil is hot before cooking the chicken schnitzels for best results. TIP: Chicken is cooked when it's no longer pink inside.

• Meanwhile, thinly slice radish. • In a large bowl, combine the honey and a drizzle of vinegar and olive oil. • Add shredded cabbage mix and radish. Season and toss to coat. Little cooks: Take the lead by combining the ingredients for the salad!

• Divide Parmesan chicken schnitzels and radish slaw between plates. • Serve with chargrilled capsicum relish. Enjoy!