Parmesan Chicken Strips

While the sweet potato is roasting, combine the plain flour, salt and a good pinch of pepper in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and grated Parmesan cheese.

Dip a handful of the chicken tenderloins into the seasoned flour, followed by the egg, and finally in the Parmesan-breadcrumbs. Transfer to a plate and repeat with the remaining chicken.

TIP: Minimise mess by keeping one hand as your 'dry' hand and one hand as your 'wet' hand.

In a large frying pan over a medium-high heat, heat enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the chicken and fry until cooked through and golden, 2-3 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining chicken.

TIP: Add extra oil between batches if needed.

While the chicken is cooking, thinly slice the pear (see ingredients list). Thinly slice the cucumber into half-moons. In a medium bowl, combine the pear, cucumber, spinach & rocket mix, balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people).