Herby Crumbed Chicken & Potato Fries

• While the fries are baking, finely chop parsley leaves. 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.

• Meanwhile, thinly slice apple. Grate carrot (see ingredients). Halve cherry tomatoes. • In a medium bowl, combine a generous squeeze of lemon juice and a drizzle of olive oil. • Season and add mixed salad leaves, apple, carrot and cherry tomatoes. Toss to coat.