Mexican-Style Chicken Parmigiana

Place the chicken breasts between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick. In a shallow bowl, combine the plain flour and the salt and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate, ready to fry.

Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed chicken and fry, turning occasionally, until golden on the outside, 4-5 minutes. TIP: Add extra oil if needed so the chicken does not stick to the pan. Repeat with the remaining chicken. Transfer an oven tray lined with baking paper. Top the chicken with a spoonful of the tomato sauce and the shredded Cheddar cheese. Bake until the cheese is melted and the chicken is cooked on the inside, 6-8 minutes. TIP: The chicken is cooked when it is no longer pink in the centre.

While the chicken is baking, drain the sweetcorn. Wash out the frying pan and return to a high heat. Once hot, add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Allow the corn to cool slightly before adding to the salad. Shred the cos lettuce. Roughly chop the cucumber. Zest the lemon to get a pinch. In a large bowl, combine a generous squeeze of lemon juice, the lemon zest, garlic aioli, the remaining sugar and a generous pinch of salt and pepper. Taste and add more lemon juce if you think it needs it.

Add the cos lettuce, cucumber and charred corn to the large bowl with the creamy dressing and toss well to coat. TIP: Toss the salad just before serving to keep the leaves crisp.