CHEESY CRUMBED CHICKEN

800g potatoes, scrubbed and diced 2cm 3 spring onions 1⁄4 cabbage 1 carrot 1 tablespoon mustard (eg, Dijon, wholegrain) 3 tablespoons sour cream 2 tablespoons mayo

❚600g skinless, boneless chicken breasts

1⁄2 cup flour seasoned with 1 teaspoon salt 1 egg 2 tablespoons milk 11⁄2 cups fine breadcrumbs 35g Parmesan cheese, grated To serve: 3-4 tablespoons tomato relish or tomato sauce (optional).

Preheat oven to 220 degrees Celsius. Line two oven trays with baking paper. Preheat barbecue hot plate to medium (if using).

Toss potatoes with a little oil on first prepared tray. Season with salt and pepper and roast for

❚❚25-30 minutes, until tender and golden brown. Turn once during cooking. Remove from oven and allow to cool slightly.

While potatoes are cooking, prepare the rest of the slaw. Thinly slice spring onions; thinly slice cabbage until you have about 31⁄2 cups worth; grate carrot. Place all in a large bowl.

Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Place seasoned flour in a bowl, whisk egg with milk in a second bowl and place breadcrumbs in a third bowl. Coat each piece of chicken first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go. Place on a clean, dry plate.

Heat a little oil in a large frypan on medium heat. Cook chicken, in batches, for 3-4 minutes each side (depending on thickness), or until cooked