Lemon Pepper Chicken Schnitzels

• Place potato in a large saucepan of cold salted water and bring to the boil. Cook potato until easily pierced with a fork, 10-12 minutes. • In the last 5 minutes of cook time, add broccoli and cook until tender. • Drain and return to the saucepan. Season to taste and set aside. Cover with a lid to keep warm.

• In a shallow bowl, combine the plain flour, salt and lemon pepper spice blend. 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.

• Heat a large frying pan over medium-high heat with enough olive oil to coat 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: Chicken is cooked through when it's no longer pink inside.

• In a large bowl, combine mayonnaise, Dijon mustard and a drizzle of olive oil, then season. Add potato, broccoli and spring onion and toss to coat. Set aside. • In a medium bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Add mixed salad leaves and pear, then toss to coat. Little cooks: Take the lead by combining the ingredients for the salad dressing!