Crumbed Chicken & Kumara Wedges

• Meanwhile, place chicken breast between two sheets of baking paper and pound with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick.

• In a shallow bowl, combine the plain flour and garlic & herb seasoning. Season with pepper. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.

• Preheat air fryer to 200°C. Brush or spray crumbed chicken with olive oil. • Place crumbed chicken into air fryer basket and cook until golden and cooked through (when no longer pink inside), 12-15 minutes. Cook in batches if needed. • Transfer to a paper towel-lined plate.

TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken until golden and cooked through, 2-4 minutes each side.

• While the chicken is cooking, thinly slice apple (see ingredients). Slice lemon into wedges. Grate carrot. • In a large bowl, combine carrot, apple, mixed salad leaves, a squeeze of lemon juice and a drizzle of white wine vinegar and olive oil. Season to taste.