• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, and season with salt. Toss to coat, spread out evenly, then roast until tender, 12-15 minutes. • Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• Set your air fryer to 200°C. • In a shallow bowl, combine the plain flour and All-American spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, Parmesan cheese and olive oil (2tbs for 2 people / 1/4 cup for 4 people) and season. Coat chicken first in the flour, then into the egg and finally in the breadcrumb mixture. Set aside on a plate. • Place crumbed chicken into air fryer basket and cook until golden and cooked through, 12-15 minutes. TIP: Chicken is cooked through when it's no longer pink inside. TIP: No air fryer? Crumb chicken as above, removing oil from the breadcrumb mixture. Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.

• Set your air fryer to 200°C. • Place crumbed chicken into air fryer basket and cook until golden and cooked through, 12-15 minutes. TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side.

• Divide All-American Parmesan crumbed chicken and roast pumpkin between plates. • Serve with apple slaw and smokey aioli. Enjoy!