Mexican-Spiced Chicken Parmigiana

Place the chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until it reaches an even thickness, about 1cm-thick. In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour mixture, then into the egg, and finally in the panko breadcrumbs. Set aside on a plate.

In a large frying pan over a medium-high heat, and add enough olive oil to coat the base. Once hot, add the crumbed chicken and cook, turning occasionally, until golden on the outside, 4-5 minutes. Transfer to a lined oven tray. Top with the sauce and shredded Cheddar cheese. Bake until the cheese is melted and the chicken is cooked through, 6-8 minutes.

TIP: Add extra oil to the frying pan to prevent the chicken from sticking to it!

TIP: Chicken is cooked through when no longer pink inside.

While the chicken is baking, drain the sweetcorn. Wipe out the frying pan and bring to a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes.

TIP: Cover the pan with a lid if the kernels are "popping" out.

While the corn is charring, roughly chop the cucumber. Zest the lemon to get a pinch. In a large bowl, combine a generous squeeze of lemon juice, the lemon zest, mayonnaise (see ingredients) and remaining sugar. Season to taste, adding another squeeze of lemon juice if you'd like. Add the mixed salad leaves, cucumber and charred corn to the dressing, tossing to coat.