Panko-Crumbed Chicken Roll

• Meanwhile, finely chop garlic. • In a small microwave-safe bowl, heat the butter in 10 second bursts, until slightly softened. • Add garlic and mash with a fork to combine. Season with salt and pepper. Set aside.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and shredded coconut. Dip chicken into flour mixture to coat, then into egg, and finally into the panko-coconut mixture. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. Season with salt.

TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

• In a medium bowl, combine mixed salad leaves with a drizzle of white wine vinegar and olive oil. Season to taste. • Slice hot dog buns in half lengthways, three quarters of the way through, then spread with garlic butter. • Bake hot dog buns directly on a wire oven rack until heated through, 3 minutes.