• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes. Little cooks: Kids can help toss the fries.

• While the fries are baking, finely chop parsley (see ingredients). Slice lemon into wedges. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick.

• 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 and parsley. • Coat chicken first in flour, then the egg and finally 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.

• 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, 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. TIP: Chicken is cooked through when It's no longer pink inside.

• While chicken is cooking, thinly slice apple. Grate carrot (see ingredients). • In a medium bowl, combine a generous squeeze of lemon juice and a drizzle of olive oil. • Season, then add mixed salad leaves, apple and carrot. Toss to coat.

• Divide herby crumbed chicken, potato fries and apple salad between plates. • Serve with mayonnaise and any remaining lemon wedges. Enjoy!