Zesty Crumbed Chicken & Sweet Potato Fries

• Meanwhile, grate carrot. 
• Roughly chop tomato.
• Place chicken breast between two sheets of baking 
paper. Pound with a meat mallet or rolling pin until 
even in thickness, about 1cm-thick. 

• In a shallow bowl, combine one-step coater, lemon 
pepper seasoning (see ingredients) and a pinch of 
salt and pepper.
• Dip chicken into crumb mixture to coat. Set aside 
on a plate.   

Little cooks: Help crumb the chicken! Make sure to 
wash your hands well afterwards.

• In a large frying pan, heat enough olive oil to cover 
the base over medium-high heat. When oil is hot, 
cook crumbed chicken, in batches, until golden and 
cooked through, 2-4 minutes each side. Transfer to 
a paper towel-lined plate. 

TIP: Add extra oil if needed so the chicken doesn't stick 
to the pan!

• While chicken is cooking, combine white wine 
vinegar and a drizzle of olive oil in a large bowl.
• Season to taste with salt and pepper, then add 
mixed salad leaves, carrot and tomato. Toss  
to coat.

Little cooks: Take the lead by tossing the salad!