Parmesan-Crumbed Chicken

While the fries are baking, trim the green beans.Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Slice the lemon (see ingredients list) intowedges. Place the chicken breast 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, garlic & herb seasoning, 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 (see ingredients list), grated Parmesan cheese and season with salt and pepper. Dip the chicken breast into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Once the oil is hot, add the green beans and carrot and cook, tossing, until tender, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Season with salt and pepper and squeeze in lemon juice to taste. Transfer to a plate and cover to keep warm.

Return the pan to a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed chicken and fry until golden on the outside and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel and season with salt and pepper. TIP: Add extra oil if needed so the chicken doesn't stick to the pan.