• 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. • Dip chicken into flour mixture to coat, then into egg and finally in breadcrumbs. Set aside on a plate.

• Set air fryer to 200°C. Place crumbed chicken onto the base of an 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 and diced bacon. Return to air fryer and cook until cheese is melted and chicken is cooked through, 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 tomato sugo, Cheddar cheese and diced bacon. Bake until cheese is melted and chicken is cooked through, 8-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

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

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