Crumbed Chicken & Chips

• Meanwhile, cut lemon and tomato into wedges. • Thinly slice cucumber into rounds. • 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.

• In a shallow bowl, combine Aussie spice blend and the plain flour. In a second shallow bowl, whisk egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in flour mixture, followed by the egg and finally the panko mixture. Transfer to a plate.

• When chips have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base of pan. • When oil is hot, cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate and season with a pinch of zesty chilli salt.

TIP: If your pan is getting crowded, cook in batches for the best results!

TIP: Add extra oil if needed so the chicken does not stick.

• While the chicken is cooking, in a medium bowl, combine a good squeeze of lemon juice, a drizzle of olive oil and a pinch of salt. • Add tomato, cucumber and mixed salad leaves and toss to coat.