• 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 (1/2 tbsp per person).
• 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 into 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 
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 (when no longer pink inside), 8-10 minutes.

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

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