• 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, salt, garlic & herb seasoning and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, olive oil (2tbs for 2 people / 1/4 cup for 4 people). and Parmesan cheese (reserve some Parmesan for garnish!). Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

TIP: No air fryer? Leave the oil out of the panko mixture.

• Set air fryer to 200°C. 
• Place crumbed chicken into air fryer basket and cook, turning halfway, until golden and cooked through, 12-15 minutes.

TIP: No air fryer? In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it's no longer pink inside.

• In a large bowl, combine spinach & rocket mix, cherry tomatoes (slice if preferred) and balsamic glaze. Season and toss to combine.

• Divide cherry tomato salad and Italian chicken cottoletta between child and adult portion.
• Top salad with remaining Parmesan.
• Serve with dill & parsley mayonnaise. Enjoy!