Panko-crusted Chicken

In the first shallow bowl, combine the plain flour, salt (use suggested amount) and a good pinch of pepper. In the second shallow bowl, whisk the egg with a dash of water. In the 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, ready to fry. TIP: If you don’t have an egg, replace it with 2 tbs of milk.

Add a good drizzle of olive oil to a large frying pan and heat over a medium-high heat. Once hot, add the crusted chicken breast and cook for 3-4 minutes on each side, or until golden on the outside and cooked through. TIP: The chicken is cooked when it is no longer pink in the center. Set aside on a plate lined with paper towel to soak up any excess oil. Repeat with the remaining crusted chicken breast.

Wipe the pan clean with paper towel. Add the butter and melt over a medium-high heat. Crumble in the chicken stock cube (use suggested amount) and add the water (check ingredients list for the amount) and a squeeze of juice from the lemon wedges. TIP: Add as much or as little lemon juice as you like depending on your taste preference. Whisk together, vigorously, and simmer for 2 minutes, or until slightly thickened. Remove from the heat.

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