• Thinly slice onion (see ingredients). 
• Slice cucumber (see ingredients) into thin rounds.
• Cut plum into 2cm wedges, carefully removing the stone.
• Roughly chop cos lettuce. Slice avocado in half, scoop out flesh and roughly chop. Pick mint leaves.
• In a small microwave-safe bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt. Add enough water to just cover onion. Microwave in 30 second bursts, until softened. 

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. 
• Dip chicken into flour mixture to coat, then into egg and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. 
• Cook chicken in batches until golden and cooked through, 3-5 minutes each side.
TIP: Chicken is cooked through when it’s no longer pink inside. 

• In a large bowl, combine cucumber, cos, avocado, plum, mint and a drizzle of olive oil and white wine vinegar. Season to taste.
• Slice chicken, if preferred.
• Divide herby plum salad between bowls. Top with crumbed chicken  to serve. Enjoy!