Lemony Crumbed Chicken

Updated at: Thu, 17 Aug 2023 13:06:56 GMT

Step 1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm thick wedges. Transfer to an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

Step 2

While the sweet potato is roasting, zest the lemon to get a pinch. Roughly chop the tomato. Thinly slice the apple. Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick.

Step 3

In a shallow bowl, combine the plain flour, 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, lemon zest and a pinch of salt and pepper. Dip the chicken into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate.

Step 4

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed chicken breast and cook until golden on the outside and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel to drain.

Step 5

While the chicken is cooking, combine the Dijon mustard (see ingredients list), a small squeeze of lemon juice, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper in a large bowl. Add the mixed salad leaves, tomato and apple to the dressing. Toss to coat.

Step 6

Divide the crumbed chicken, salad and sweet potato wedges between plates. Crumble the fetta over the salad. Serve with the creamy pesto dressing.

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