Golden Crumbed Chicken Cutlet & Potato Fries

• While the fries are baking, slice lemon (see ingredients) into wedges.
• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick.

• 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.
• Coat chicken first in the flour, then in the egg and finally into the breadcrumbs. Set aside on 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.

• 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 paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
TIP: Chicken is cooked through when It's no longer pink inside.

• While chicken is cooking, thinly slice apple.
• Grate carrot (see ingredients).
• In a medium bowl, combine a generous squeeze of lemon juice and a drizzle of olive oil.
• Season to taste with salt and pepper, then add mixed salad leaves, apple and carrot. Toss to coat.