• Slice cucumber(see ingredients) into half-moons. • Thinly slice apple into wedges. • Roughly chop cos lettuce.

• 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 and All-American spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • 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.

• Slice crumbed chicken. • To a large bowl, combine cos lettuce, apple, cucumber, dill & parsley mayonnaise and a drizzle of white wine vinegar. Toss to coat and season to taste. • Divide apple cos salad between bowls. Top with smokey crumbed chicken. Enjoy!