Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve and peel the red onion, chop one half into small pieces and thinly slice the other half.

In a small bowl, combine the balsamic vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt and stir the thinly sliced onion into the vinegar. Set aside to pickle.

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they’re 1-2 cm thick. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl and stir in the dried oregano, salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

While the chicken fries, peel and grate the garlic (or use a garlic press).

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Give the frying pan a quick wipe, then return to a medium heat with a drizzle of oil. Add the remaining onion pieces and cook until softened, 4-5 mins.

While the onion fries, cut the lemon into wedges. Roughly chop the parsley (stalks and all). Quarter the baby plum tomatoes.

Add the garlic to the onion and cook for 30 secs. Squeeze in some lemon juice and allow it to evaporate.

Add the water (see pantry for amount) and chicken stock paste to the frying pan. Bring to the boil, then lower the heat and simmer until reduced by half, 2-3 mins. Stir in the butter (see pantry for amount) until melted, then remove from the heat. Stir in half the parsley.

Add the tomatoes and baby leaves to the pickled onion and toss together. Season with black pepper and add a drizzle of oil. TIP: Don't add the leaves too early or they'll go soggy.

Share the chicken escalopes between your plates. Spoon over the garlic-lemon butter sauce.

Serve the balsamic tomato and baby leaf salad and roasted potatoes alongside.

Sprinkle the remaining parsley over the potatoes and serve with mayo for dipping (see pantry for amount).