Easy Italian Chicken Cottoletta & Tomato Salad

• Slice tomato into wedges. Thinly slice pear. • 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 • In a shallow bowl, combine the plain flour, the salt, garlic & herb seasoning and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and shaved Parmesan cheese (reserve a pinch for garnish!). • Dip chicken into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside.