Tex-Mex Chicken Parmigiana & Potato Wedges

• Finely chop garlic. • In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. • Add crushed & sieved tomatoes (see ingredients), the sugar and a splash of water, then simmer until slightly reduced, 2-3 minutes. Transfer to a medium bowl.

• Meanwhile, 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 a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken in the flour mixture, followed by the egg and finally the breadcrumbs. Set aside on a plate.

• Wipe out the frying pan, then return to medium-high heat with enough olive oil to cover the base of the pan. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a second lined oven tray. • Top chicken with tomato sauce and shredded Cheddar cheese. Bake until cheese is melted and chicken is cooked through, 6-8 minutes.

TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.

• Cut tomato into chunks. Slice cucumber into half-moons. Slice lemon into wedges. • In a second medium bowl, combine tomato, cucumber, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.

Little cooks: Take the lead by combining the ingredients for the salad!