• 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.

• Meanwhile, slice snaking tomatoes (see ingredients) in half.
• In a large bowl, combine spinach & rocket mix, snacking tomatoes, balsamic glaze and a drizzle of olive oil. Season to taste with salt and pepper and toss to combine. 

• Divide cherry tomato salad and Nonna’s chicken cotoletta between plates.
• Sprinkle cotoletta with grated Parmesan cheese.
• Serve with a dollop of Italian truffle mayonnaise. Enjoy!