• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, place one-step-coater and combine with salt, garlic & herb seasoning and a pinch of pepper. Dip chicken into crumb mixture to coat, pressing the crumbs on so they stick. Set aside on a plate.

TIP: Don’t dry your chicken, 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, parmesan cheese, and a drizzle of balsamic vinegar and olive oil. Season to taste and toss to combine.

• Divide parmesan salad and Nonna's chicken cottoletta between plates. • Serve with a dollop of dill & parsley mayonnaise. Enjoy!