Parmesan Crusted Chicken

Place the sweet potato on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Roast for 25-30 minutes, or until tender.

While the veggies are baking, combine the plain flour, salt (see ingredients list) and a good pinch of pepper in the first shallow bowl. In the second shallow bowl, whisk the egg with a dash of water. In the third shallow bowl, combine the panko breadcrumbs and finely grated Parmesan cheese.

Dip a handful of the chicken breast strips into the flour mixture, followed by the egg, and finally in the Parmesan-breadcrumbs. Repeat with the remaining chicken strips. Set aside on a plate, ready to fry.
TIP: If you don’t have an egg, replace it with 2 tbs of milk.
TIP: Keep one hand as your 'dry' hand and one hand as your 'wet' hand for the egg.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and cook for 3-4 minutes, or until tender. Transfer to a plate and cover with foil to keep warm. Return the pan to a medium-high heat with enough olive oil to coat the base. Once hot, add 1/2 the chicken and fry for 2-3 minutes on each side, or until cooked through and golden. Set aside on a plate lined with paper towel. Repeat with the remaining chicken. TIP: Add extra oil between batches if needed.