Two-Cheese Chicken & Bacon Parmigiana

• While the fries are baking, thinly slice celery. Roughly chop parsley. • 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 garlic & herb seasoning, 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 first in flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.

Little cooks: Help with cracking and whisking the egg.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a plate. • Return frying pan to medium-high heat with enough olive oil to cover the base. Cook crumbed chicken in batches, until golden, 2-4 minutes each side. Transfer to a second lined oven tray. • Top each piece of chicken with bacon, tomato sugo (see ingredients), parsley, shredded Cheddar cheese and grated Parmesan cheese. • Bake chicken until cheese has melted and chicken is cooked through, 8-10 minutes.

TIP: Chicken is cooked through when it’s no longer pink inside.

• While the chicken is baking, combine shredded cabbage mix, celery, baby leaves and mayonnaise in a medium bowl. Season to taste.

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