Smokey Crumbed Chicken Subs & Potato Wedges

• Meanwhile, slice cucumber into thin sticks. Slice avocado in half, scoop out flesh and thinly slice. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and kiwi 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, 3-5 minutes each side. Transfer to a paper towel-lined plate and season with a pinch of salt.

TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

• Slice brioche hotdog buns in half lengthways. • Bake buns directly on the wire oven rack until heated through, 5-7 minutes.

• In a small bowl, combine mayonnaise, dijon mustard and the honey. • In a medium bowl, combine mixed salad leaves, cucumber, avocado, a drizzle of vinegar and olive oil. Sprinkle with grated Parmesan cheese and toss to combine. Season to taste.