Herb Crumbed Chicken with Moe Moe Potatoes

Steps

1. Cook potatoes and cauliflower Preheat oven to 220°C. Dice potatoes 2cm and cut cauliflower into medium florets. Toss with mustard and a drizzle of oil on a lined oven tray. Season and roast for about 25 minutes until tender.
2. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Add to a bowl, along with flour and toss to coat. In a separate bowl combine egg and milk, toss chicken to coat. Place breadcrumbs, herb chicken spices and 1 tsp salt in another bowl. Place chicken in crumbs, turn to coat each piece and place on a plate.
3. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Wipe pan between batches and add more oil as needed. Reduce heat if crumb starts to burn. Rest.
4. To finish When potatoes have cooked, add spinach, first measure of smoked aioli and a drizzle of vinegar to tray and toss to combine. Finely dice cucumber. Slice chicken thickly.
5. Serve veggies topped with chicken, remaining smoked aioli and cucumber.