Parmesan-Crumbed Chicken

While the fries are baking, cut the broccoli into small florets and roughly chop the stalk. Cut the carrot (unpeeled) into half-moons. Finely chop the garlic. Slice the lemon into wedges. Place the chicken breast between two sheets of baking paper and pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick.

In a shallow bowl, combine the plain flour, garlic & herb seasoning and the salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients) and grated Parmesan cheese, then season with salt and pepper. Dip the chicken into the flour mixture, followed by the egg, and finally into the panko-Parmesan mixture. Transfer to a plate.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the broccoli and carrot and cook, tossing, until tender, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute. Season to taste with lemon juice, salt and pepper. Transfer to a plate and cover to keep warm.

Return the pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken until golden on the outside and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel, then season with salt and pepper. TIP: Add extra oil if needed so the chicken doesn't stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.