Panko-Crusted Chicken & Lemon Sauce

In a shallow bowl, combine the plain flour, salt and a good pinch of pepper. In a second shallow bowl, whisk the egg with a dash of water. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken breast into the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate. TIP: If you don’t have an egg, use 2 tbs of milk instead.

Return the large frying pan to a medium-high heat with enough olive oil to coat the base. Once the oil is hot, add 1/2 the crumbed chicken breast and cook for 3-4 minutes on each side, or until golden on the outside and cooked through. Transfer to a plate lined with paper towel to drain. Repeat with the remaining crumbed chicken breast, adding extra olive oil if required. TIP: The chicken is cooked when it is no longer pink in the centre.

TIP: If you don't want the lemon sauce, just serve with lemon wedges instead! Wipe the frying pan clean with paper towel. Add the butter and melt over a medium-high heat until browned slightly. Crumble in the chicken stock cube (1/2 cube for 2 people / 1 cube for 4 people) and add the water, honey and a squeeze of lemon juice. Whisk together and simmer for 2 minutes, or until slightly thickened. Remove from the heat. TIP: Add as much or as little lemon juice as you like depending on your taste.

In a medium bowl, combine the olive oil (1 tbs for 2 people / 2 tbs for 4 people) and balsamic vinegar. Season with a pinch of salt and pepper. Add the mixed salad leaves and cherry tomatoes and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.