Mexican-Style Chicken Parmigiana

Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are 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 eggs. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the seasoned flour, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate.

eat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed chicken and cook, turning occasionally, until golden on the outside, 4-5 minutes. TIP: Add extra oil if needed so the chicken doesn't stick to the pan. Repeat with the remaining chicken. Transfer to an oven tray lined with baking paper. Top the chicken with a spoonful of the tomato mixture and the shredded Cheddar cheese. Bake until the cheese is melted and the chicken is cooked through, 6-8 minutes. TIP: The chicken is cooked when it is no longer pink in the centre.

While the chicken is baking, drain the sweetcorn. Wash the frying pan and return to a high heat. When the pan is hot, add the corn kernels and cook, tossing, until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Set aside to cool slightly. Shred the cos lettuce. Roughly chop the cucumber. Zest the lemon to get a pinch, then cut in half.

In a large bowl, combine a generous squeeze of lemon juice, the lemon zest, garlic aioli, the remaining 1 tsp of sugar and a generous pinch of salt and pepper. TIP: Taste and add more lemon juice if needed. Add the cos lettuce, cucumber and charred corn to the bowl with the dressing and toss well to coat. TIP: Toss the salad just before serving to keep the leaves crisp.