• 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 flour mixture to coat, then into egg and finally in herb 
crumbs. 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 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 
chicken with topping, as above. Bake chicken, until cooked through (when no 
longer pink inside), 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 with salt and pepper to taste. 

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