Oregano Crumbed Chicken with Greek Salad

Steps

1. Cook potatoes Preheat oven to 220oC. Dice potatoes 2cm and toss on a lined tray with a drizzle of oil and Greek spices. Season and roast for about 25 minutes, until golden and tender. Turn once to ensure even cooking.
2. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Whisk egg and milk in a bowl, add flour to a second bowl and in a third bowl combine breadcrumbs, oregano and ½ tsp salt. Season with pepper and mix well. Coat chicken first in flour, then egg, then breadcrumbs, shaking off excess as you go.
3. Cook chicken Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken, in batches, for 3-5 minutes each side, until golden and cooked through. Set aside on paper towels between batches. Slice chicken thickly.
4. Prep salad Dice cucumber, tomato and capsicum 2cm; roughly chop lettuce; crumble feta. Toss all in a large bowl with a drizzle of oil, lemon zest and juice and season.
5. Make mayonnaise In a small bowl, combine oregano mayonnaise ingredients.
6. Serve potatoes and Greek salad topped with chicken. Drizzle with oregano mayonnaise.