Lemony Crumbed Chicken

While the wedges are roasting, zest the lemon (see ingredients list) to get a pinch. Roughly chop the tomato and cucumber. Place the chicken breast between two sheets of baking paper and pound with a meat mallet or rolling pin until it is an even thickness, about 1cm thick.

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 seasoned flour, followed by the egg, and finally in the breadcrumb mixture. Set aside on a plate.

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 and cook until golden on the outside and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan.

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