Crumbed Chicken & Potato Rounds

While the potato is baking, finely chop the parsley leaves. Slice the lemon into wedges.

Place the chicken breast between two sheets of baking paper and pound with a meat mallet or rolling pin until they are an even thickness, about 1cm thick. In a shallow bowl, combine the plain flour and the salt. Season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl place the panko breadcrumbs and parsley. Dip the chicken into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.

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

Meanwhile, halve snacking tomatoes. In a large bowl, combine snacking tomatoes, mixed salad leaves and mustard cider dressing Season and toss to combine. Set aside. In a small bowl, combine the mayonnaise and a squeeze of lemon juice. Season and stir to combine.