• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. Place wedges on a lined oven tray, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then bake until tender, 20-25 minutes. • While the wedges are baking, slice cucumber into half-moons. • Slice lemon in half. • In a large bowl, combine cucumber, slaw mix, a squeeze of lemon juice and half the garlic aioli. Add a pinch of salt and pepper and toss to coat. Set aside.

• Place chicken breasts between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. • In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, mix panko breadcrumbs and Aussie spice blend. • Dip chicken breast into flour mixture to coat, then into egg, and finally into the panko Aussie spice breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. • When oil is hot, cook crumbed chicken breast until golden and cooked through, 2-4 minutes each side. TIP: Add extra oil if needed so the schnitzel does not stick to the pan. Set aside on a plate lined with paper towel.

• Divide classic chicken schnitzels, wedges and creamy slaw between plates. • Serve with remaining garlic aioli. Enjoy! Little cooks: Add the finishing touch by drizzling over the garlic aioli!