• Place chicken breast between two sheets of baking paper. Pound with a meat mallet (or rolling pin) until about 1cm-thick. • In a shallow bowl, combine the plain flour and a pinch of salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place herb crumbing mixture and combine with olive oil (1 tbs for 2 people / 2 tbs for 4 people). • Dip chicken into the flour mixture to coat, then into the egg and finally into the breadcrumbs. Set aside on a plate.

• Set air fryer to 200°C. Place crumbed chicken onto a foil-lined air fryer basket and cook, until golden, 6-8 minutes (cook in batches if needed). • Flip chicken and top each piece with tomato sugo (see ingredients), then sprinkle with Cheddar cheese. Return to air fryer and cook until cheese is melted and chicken is cooked through (when no longer pink inside), 6-8 minutes. TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Cook chicken in batches, until golden, 2-3 minutes each side. Transfer chicken to a lined oven tray. Top each piece of chicken with cheesy tomato topping as above. Bake chicken, until cooked through, 8-10 minutes

• Meanwhile, thinly slice apple into wedges. • Slice tomato into thin wedges. • Grate carrot. • In a large bowl, combine apple, tomato, carrot, spinach & rocket mix and a drizzle of vinegar and olive oil. Season to taste.

• Divide herby chicken parmigiana between plates. • Sprinkle over chilli flakes (if using). • Serve with apple, tomato and rocket salad. Enjoy!