Walnut & Rosemary Crusted Chicken

While the potato is roasting, pick the rosemary leaves and finely chop. Finely chop the garlic. Using a rolling pin or the base of a saucepan, crush the walnuts in their packet (or finely chop if you prefer!). In a shallow bowl, combine the plain flour and the salt. Season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs, walnuts, rosemary, garlic and a pinch of chilli flakes (if using).

Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick. Dip the chicken breast into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the crumbed chicken breast, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towellined plate.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan.

While the chicken is cooking, roughly chop the avocado. In a large bowl, combine a drizzle of olive oil and balsamic vinegar. Add the avocado and mixed salad leaves and toss to coat. Season to taste.