Crumbed Chicken & Parmesan Bacon Wedges

• Remove tray from oven and sprinkle diced bacon and Parmesan cheese over wedges (you may need to break up the bacon with your hands). • Bake until wedges are tender and cheese is melted, a further 7-10 minutes.

• Meanwhile, thinly slice apple into wedges. • 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 the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• When the wedges have 10 minutes remaining, in a large frying pan, medium-heat enough olive oil to coat the base over high heat. • 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.

• In a large bowl, combine the honey and a drizzle of vinegar and olive oil. Add mixed salad leaves and apple then toss to coat. Season.