Baked Chicken Parmigiana

Cut potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.

While the fries are baking, place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. In a shallow bowl, combine the plain flour, salt (for the chicken) and a generous pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken into the flour, followed by the egg and finally in the breadcrumbs. Set aside on a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.

In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook crumbed chicken until golden, 2-3 minutes each side. Transfer to a second lined oven tray. Top chicken with parmigiana sauce, then sprinkle with grated Parmesan cheese. Bake until cheese is melted and chicken is cooked through, 8-10 minutes.

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

Roughly chop tomato. In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season, then add tomato and mixed leaves. Toss to coat.