Cheesy Chicken with Baby Roasties and Ribbon Salad

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Cut baby potatoes 2cm. Toss potatoes with olive oil and salt on first prepared tray. Spread in a single layer and roast for 20-25 minutes, until tender and golden. Turn once during cooking.
2. Pat chicken dry and carefully cut each breast in half horizontally to form two thin steaks. Mix flour and salt in a medium bowl, breadcrumbs in another, and lightly beat egg with milk in a third bowl. Coat each piece of chicken first in seasoned flour, then egg mix, then breadcrumbs.
3. Heat oil in a large fry-pan on medium-high heat. Cook chicken, in batches, for 1-2 minutes each side until crumb is golden. Arrange chicken in a single layer on second prepared tray and spoon 1-2 tablespoons of pizza sauce on each piece of chicken. Sprinkle with grated cheese.
4. When roasties have 10 minutes cook time remaining, bake chicken for 7-9 minutes, until cheese is melted and chicken is cooked through.
5. While chicken is cooking, prepare the salad. In a medium bowl, mix 1 teaspoon of lemon juice with honey and olive oil. Remove leaves from lettuce, and peel carrot, courgette, and cucumber into ribbons. Place all in a bowl, toss and season just before serving.
6. To serve, divide baby roasties and cheesy chicken between plates. Serve ribbon salad on the side.