Chicken Parmigiana

Place the free-range chicken breast between two sheets of baking paper. Pound the chicken with a mallet or rolling pin until it is an even thickness, about 2 cm thick. TIP: Pounding the chicken breaks down the fibres and allows for fast cooking. It’s an important step to ensure your chicken cooks evenly in step 4

In the first shallow bowl, combine the plain flour and a pinch of salt and pepper. In the second shallow bowl, crack the egg and whisk with a fork. In the third shallow bowl, add the panko breadcrumbs. Season the chicken breast with a pinch of salt and pepper on each side, then dip into the flour, followed by the egg and finally the breadcrumbs. Set aside on a plate, ready to fry.

Preheat the grill to high. Heat enough olive oil to coat the base of a medium frying pan. Once hot, add the crumbed chicken and cook for 2-3 minutes on each side, or until cooked through. Set aside on a plate lined with paper towel to soak up excess oil. In a medium bowl, combine the diced tomatoes, garlic and salt (use suggested amount). Spread the 1/2 of the tomato mixture over the base of a medium baking dish, then place the crumbed chicken on top and spoon over the remaining tomato mix. Sprinkle over the oregano and Mozzarella and place under the grill for 5-10 minutes, or until the cheese has melted.

While the chicken is grilling, grate the carrot (unpeeled) and dice the Roma tomato into 2 cm cubes. In a medium bowl, combine the carrot, tomato and mixed salad leaves with a drizzle of olive oil and the balsamic vinegar. TIP: Toss the salad just before serving to avoid soggy leaves. Season to taste with a pinch of salt and pepper.