Crusted Chicken with Potato Salad

Steps

1. Bring a full kettle to the boil. Cut any larger potatoes in half. Place in a medium pot, cover with boiling water and season with salt. Cover with a lid and cook for 15 minutes to start with.
2. Cut broccoli into small florets. After potatoes have had 15 minutes, add broccoli and corn to pot with potatoes and cook for a further 2-3 minutes, until all veggies are tender. Drain well.
3. While potatoes cook, prepare chicken. Place chicken crumb mix in a bowl, whisk egg with milk and salt in a second bowl. Pat chicken dry, then coat each piece first in egg mixture, then breadcrumbs, shaking off excess as you go.
4. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium heat and cook chicken for 3-5 minutes each side, (depending on thickness), until golden and cooked through. Add more oil as needed. Set aside on paper towels. Season then slice into 2-3 pieces before serving.
5. When potatoes and veggies are cooked and drained, add to a medium bowl along with spinach, oil and lemon juice. Season to taste and toss to combine. In a small bowl, mix mayonnaise and mustard.
6. To serve, divide potato salad between plates. Top with crusted chicken. Serve a dollop of mustard mayo on the side.