• Preheat oven to 240°C/220°C fan-forced. • Pick and finely chop rosemary. • Place potato fries on a lined oven tray. • Drizzle with olive oil, season with salt and rosemary 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). • 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 bowl, combine one-step coater and parsley. Evenly spread one-step coater on a large plate. Press each chicken steak into coater, turning to coat. Transfer to a plate. Little cooks: Help crumb the chicken!

• 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 finger lime dressing 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 the mayonnaise. Enjoy!