Crumbed Chicken, Haloumi & Creamy Bacon Sauce

• Meanwhile, thinly slice celery. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.

• In a shallow bowl, combine garlic & herb seasoning and a generous pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). • Dip chicken into the garlic & herb mixture, followed by the egg and finally into the breadcrumbs. Set aside on a plate. TIP: No air fryer? Leave the oil out of the panko mix!

• Set air fryer to 200°C. • Place crumbed chicken into the air fryer basket and cook, turning halfway through, until golden and cooked through (when no longer pink inside), 12-15 minutes. TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Fry chicken in batches, until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Cook in batches if needed!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Reduce heat to low, then add a dash of water and scrape up any bits stuck to the bottom of the pan. • Add light cooking cream. Cook, stirring, until the sauce has thickened, 1-2 minutes. Season to taste with salt and pepper.