• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut broccoli into small florets and roughly chop the stalk. Thinly slice carrot into half-moons. Finely chop garlic.

• Set your air fryer to 200°C. Place potato into the air fryer basket, drizzle with olive oil, season with salt and toss to coat. Cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. Divide between serving plates. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

• Meanwhile, combine the plain flour and salt in a shallow bowl, then season with pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs, garlic & herb seasoning and grated Parmesan cheese. Little cooks: Kids can help with cracking and whisking the egg.

• 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 in the seasoned flour, followed by the egg and finally the panko-Parmesan mixture. • Transfer to a plate and repeat with remaining chicken. Little cooks: Kids can help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.

• Heat a large frying pan over medium-high heat. Cook broccoli and carrot until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Season and transfer to a bowl. • Return the pan to medium-high heat with enough olive oil to coat the base of the pan. When oil is hot, cook crumbed chicken in batches until cooked through and golden, 2-3 minutes each side. Transfer to a paper towel-lined plate.

• Slice Parmesan-crumbed chicken schnitzel. • Divide potato chunks, veggies and chicken schnitzel between plates. • Serve with smokey aioli. Enjoy!