Dukkah Crumbed Chicken Schnitzel

• Meanwhile, slice lemon into wedges. • Roughly chop parsley.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and dukkah. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumb mixture. Set aside on a plate.

• When veggies have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through (when no longer pink inside), 3-5 minutes each side. Transfer to a paper towel-lined plate.

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

• Add chopped parsley, the honey and a generous squeeze of lemon juice to the tray with the roast veggies. Toss until well combined. Season.