Parmesan-Crumbed Chicken

While the fries are baking, cut the broccoli into small florets and roughly chop the stalk. Cut the carrot into half-moons. Finely chop the garlic. 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, sweet mustard spice blend 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, cook the broccoli and carrot, tossing, until tender, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute. Season, then transfer to a plate.

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 and cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel, then season to taste.

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.