Double Louisiana Crumbed Chicken & Roast Potato

• Slice chicken breast into 2cm strips. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a shallow bowl, combine the plain flour, Louisiana spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate. • Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. When oil is hot, cook crumbed chicken until golden, 3-4 minutes each side (Cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, trim and thinly slice pea pods lengthways. • In a medium bowl, combine slaw mix, pea pods, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste.