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 the plain flour, salt and 
a good pinch of pepper. In a second shallow bowl, 
whisk the egg. In a third shallow bowl, combine 
panko breadcrumbs, lemon pepper seasoning 
(see ingredients) and a pinch of salt and pepper.
• Dip chicken into the flour mixture to coat, then into 
the egg and finally into the breadcrumb mixture. 
Set aside on a plate.
Little cooks: Help crumb the chicken! Use one hand 
for wet ingredients and the other for dry ingredients to 
avoid sticky fingers! 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: Chicken is cooked through when it’s no longer pink 
inside. 
TIP: Add extra oil if needed so the chicken doesn’t stick 
to the pan!

• While chicken is cooking, in a large bowl, 
combine a drizzle of white wine vinegar and some 
olive oil (1/2 tbsp per person).
• Add mixed salad leaves, carrot and tomatoes. Toss 
to coat and season to taste with salt and pepper.
Little cooks: Take the lead by tossing the salad!