• 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. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine grated Parmesan cheese, Tuscan herb seasoning and panko breadcrumbs (see ingredients). • Coat chicken first in the flour, followed by the egg, and finally in 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 medium-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.

• Meanwhile, thinly slice cucumber and radish. • In a large bowl, combine the honey and a drizzle of vinegar and olive oil. • Season to taste, then add mixed salad leaves, cucumber and radish. Toss to coat. Little cooks: Take the lead by combining the ingredients for the salad!

• Divide Parmesan pork schnitzels and radish mixed leaf salad between plates. • Serve with garlic aioli. Enjoy!