• Roughly chop cos lettuce and tomato. Using a vegetable peeler, slice carrot into ribbons. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! 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. • 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 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. When oil is hot, cook crumbed chicken in batches, until golden and cooked through, 2-4 minutes on each side. • 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. TIP: Add extra oil between batches if needed. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, combine cos lettuce, tomato and carrot in a medium bowl. • Add a drizzle of vinegar and olive oil and season to taste. Toss to combine. Little cooks: Take the lead by tossing the salad.

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