Cheesy Herby Crumbed Chicken & Potato Fries

• While the fries are baking, finely chop parsley leaves (see ingredients). Slice lemon into wedges. • 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.

If you've adding cheese to your crumbed chicken, in the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over chicken and cover with a lid (or foil) so cheese melts.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • Cook crumbed chicken in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.

• While chicken is cooking, thinly slice apple. Grate carrot (see ingredients). • In a medium bowl, combine a generous squeeze of lemon juice and a drizzle of olive oil. • Season, then add mixed salad leaves, apple and carrot. Toss to coat.