Herby Crumbed Chicken & Kumara Fries

• While the fries are baking, finely chop parsley leaves (see ingredients). Slice lemon 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 and parsley. • Coat chicken first in flour, then the egg and finally 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.

If you've swapped your carrot for avocado, scoop out the avocado flesh (see ingredients) and cut into small cubes. Add the avocado to the bowl along with the apple and mixed salad leaves as above. Continue with step.