Zesty Crumbed Chicken & Sweet Potato Fries

• Meanwhile, grate carrot. Halve snacking tomatoes (see ingredients). • 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 plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk egg. In a third shallow bowl, combine panko breadcrumbs, lemon pepper seasoning (see ingredients) and a pinch of salt and pepper. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumb mixture. Set aside on a plate.

• 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. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
TIP: Add extra oil if needed so the chicken doesn't stick to the pan!

• While chicken is cooking, combine Dijon mustard (see ingredients), vinegar and some olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a large bowl. • Season, then add salad leaves, carrot and tomatoes. Toss to coat. Little cooks: Take the lead by tossing the salad!