Zesty Crumbed Chicken & Sweet Potato Fries

• Meanwhile, grate carrot. 
• Roughly chop tomato.
• Place chicken breast between two sheets of baking 
paper. Pound with a meat mallet or rolling pin until 
even in thickness, about 1cm-thick. 

• In a shallow bowl, combine the plain flour, salt and 
a good pinch of pepper. In a second shallow bowl, 
whisk the egg. In a third shallow bowl, combine 
panko breadcrumbs, lemon pepper seasoning and 
a pinch of salt and pepper.
• Dip chicken into the flour mixture to coat, then into 
the egg and finally into the breadcrumb mixture. 
Set aside on a plate.    
Little cooks: Help crumb the chicken! Use one hand for 
the wet ingredients and the other for the dry ingredients 
to avoid sticky fingers! Make sure to wash your hands 
well afterwards. 

• In a large frying pan, heat enough olive oil to cover 
the base over medium-high heat. 
• When oil is hot, cook crumbed chicken, in batches, 
until golden and cooked through, 2-4 minutes each 
side. Transfer to a paper towel-lined plate. 
TIP: Chicken is cooked through when it is no longer  
pink inside. 
TIP: Add extra oil if needed so the chicken doesn’t stick 
to the pan! 

• While chicken is cooking, combine white wine 
vinegar and some olive oil (1/2 tbsp per person) in a 
large bowl.
• Add mixed salad leaves, carrot and tomato. Toss 
to coat. Season to taste with salt and pepper.
Little cooks: Take the lead by tossing the salad!