• Boil kettle. Peel sweet potato and cut into bite-sized chunks. • Fill a medium saucepan with boiling water, add a pinch of salt and cook sweet potato until easily pierced with a knife, 10-15 minutes. • Drain and return to the pan. Add the butter to sweet potato and season generously with salt. Mash until smooth. Cover to keep warm.

• Meanwhile, thinly slice pear. • Finely chop parsley.

• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine garlic & herb seasoning and a generous pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into the garlic & herb mixture, followed by the egg, and finally in the breadcrumbs. Set aside on a plate. Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers. Make sure to wash your hands well afterwards.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • Cook crumbed chicken in batches, until golden and cooked through (when no longer pink inside), 2-4 minutes each side. • Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Reduce heat to low, add a dash of water and scrape up any bits stuck to the bottom of the pan. • Add light cooking cream and parsley. Cook, stirring, until the sauce has thickened, 1-2 minutes. Season to taste.

• In a large bowl, combine mixed salad leaves, pear, a drizzle of vinegar and olive oil. Season. • Slice the chicken. • Divide the herby chicken schnitzel, sweet potato mash and pear salad between plates. • Drizzle over parsley bacon sauce to serve. Enjoy! Little cooks: Take the lead by tossing the salad!