• Cut carrot and parsnip into fries. • Set your air fryer to 200°C. Place veggies into the air fryer basket, drizzle with olive oil, season with salt, and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Prep veggies as above. Place veggie fries on a lined tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

• Finely chop garlic.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, sweet soy seasoning and mixed sesame seeds. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook shredded cabbage mix, until softened, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute. • Add sweet chill sauce, the soy sauce and cook until combined, 1-2 minutes. Transfer to a bowl and cover to keep warm.

• Wipe out and return frying pan over medium-high heat with enough olive oil to cover the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

• Slice sesame-crusted chicken schnitzel. • Divide chicken schnitzel, veggie fries and sauteed cabbage between plates. • Tear over parsley. Serve with garlic aioli. Enjoy!