Chimichurri Chicken Schnitzel & Veggie Fries

If you've swapped pork schnitzels for chicken breast, 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. Crumb chicken in the same way as the pork.

---------------CCM TEXT------------------- • In a shallow bowl, combine chimichurri seasoning, the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • 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. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• Slice tomato into wedges.

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

------------------CCM TEXT--------------------- When the veggie fries have 10 minutes cook time remaining, 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 plate lined with paper towel.

• In a medium bowl, combine mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.