Garlicky Crumbed Chicken & Sweet Potato Fries

• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the kernels are "popping" out.

• Place chicken breast between two sheets of baking paper. Pound chicken with a rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and a pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip chicken into the flour mixture to coat, then into the egg, and finally in the breadcrumbs. Set aside on a plate.

• To the bowl with the charred corn, add shredded cabbage mix, baby spinach leaves and ranch dressing. • Toss to combine. Season to taste.

• When the fries have 5-10 minutes remaining, return frying pan to medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.