Chicken Schnitzel & Garlicky Roast Pumpkin

• Meanwhile, finely chop garlic. • Thinly slice apple into wedges. • Grate carrot.

• Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm thick. • In a shallow bowl, combine garlic, the plain flour, the salt and a pinch of pepper. 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 the egg and finally into breadcrumbs. Transfer to a plate.

• In a large frying pan, add enough olive oil to cover the base and heat over a medium-high heat. • Cook crumbed chicken, in batches, until golden and cooked through, 2-4 minutes each side. • Transfer to a paper-towel lined plate.

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

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

• While the chicken is cooking, combine a drizzle of white wine vinegar and olive oil in a large bowl. • Season, then add apple, carrot and mixed salad leaves. Toss to combine.