Parmesan-Crumbed Chicken

• While the veggie fries are baking, trim asparagus. • Cut the chicken breast into 1cm strips.

• In a shallow bowl, combine Nan's special seasoning, the plain flour and the salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the grated Parmesan cheese and panko breadcrumbs. • Take handfuls of the chicken strips and coat them in the flour mixture, followed by the egg and finally the panko-Parmesan mixture. Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add asparagus and cook until tender, 5-6 minutes. Season, then transfer to a bowl.

• Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. • When the oil is hot, cook the chicken strips in batches until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with a paper towel.

TIP: Add more oil between the batches if needed.