• In a shallow bowl, place one-step-coater, the salt, garlic & herb seasoning and a pinch of pepper. 
• Dip chicken into the crumb mixture to coat, pressing firmly so the crumbs stick. Set aside.
TIP: Don't dry your pork, the moisture will help the crumb stick.  

• 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, thinly slice cucumber into rounds.
• Cut tomato into bite-sized chunks.
• In a large bowl, combine spinach & rocket mix, tomato, cucumber, grated Parmesan cheese and a drizzle of balsamic glaze and olive oil. Season to taste and toss to combine.

 Slice chicken (if preferred). 
• Divide garden salad and Nonna’s chicken cotoletta between plates.
• Serve with a dollop of dill & parsley mayonnaise. Enjoy!