Lemony Crumbed Chicken with Pesto Dressing & Sweet Potato Wedges

While the sweet potato is roasting, zest the lemon to get a pinch. Roughly chop the tomato. Thinly slice the apple. Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick.

In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs, lemon zest and a pinch of salt and pepper. Dip the chicken into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed chicken breast and cook until golden on the outside and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel to drain.

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

While the chicken is cooking, combine the Dijon mustard (see ingredients list), a small squeeze of lemon juice, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper in a large bowl. Add the mixed salad leaves, tomato and apple to the dressing. Toss to coat.