Mexican-Style Chicken Parmigiana

Place the chicken breast between two sheets of baking paper. Pound the 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, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed chicken and cook, turning occasionally, until golden on the outside, 4-5 minutes. Transfer to an oven tray lined with baking paper. Top the chicken with the tomato sauce and the shredded Cheddar cheese. Bake until the cheese is melted and the chicken is cooked through, 6-8 minutes. TIP: Add extra oil if the chicken is sticking to the pan. TIP: The chicken is cooked through when it's no longer pink in the centre.

While the chicken is baking, drain the sweetcorn (see ingredients). Wipe out the frying pan and return to a high heat. When the pan is hot, add the sweetcorn and cook until lightly browned, 4-5 minutes. Set aside. Roughly chop the cucumber. Zest the lemon to get a pinch, then slice into wedges. In a large bowl, combine a generous squeeze of lemon juice, the lemon zest, mayonnaise (see ingredients) and the remaining sugar. Season with salt and pepper. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
TIP: Taste and add more lemon juice if you think the dressing needs it.

Add the mixed salad leaves, cucumber and charred corn to the creamy mayo dressing and toss well to coat.