Parmesan Chicken and Coleslaw

Preheat the oven to 220°C/200°C fan. Slice the sweet potatoes (skins on) into wedges. Add the wedges to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the wedges in the oil until they are fully coated. Roast in the oven for 30 min or until golden and crisp.

Meanwhile, grate the Parmesan. Zest the lemon with a fine blade. Wrap the chicken breasts in cling film. Using a rolling pin, gently bash the chicken until halved in thickness. Crack the eggs into a bowl and whisk. Combine the bread crumbs, Parmesan, lemon zest, salt and pepper in a second bowl.

Pat the chicken breasts dry and dip them in the egg, then coat them in the bread crumbs. Refrigerate until step 5.

Peel and grate the carrots. Peel and finely slice the shallots. Slice or shred the white cabbage as finely as possible. In a bowl, combine the carrot, shallots (don't like raw onion? Go easy!), cabbage, mayonnaise, mustard and 1/1.5/2 Tbsp of freshly squeezed lemon juice with a pinch of salt and pepper.

See pro tip! Heat a pan over a medium heat with a generous drizzle of vegetable oil. Add the coated chicken and reduce the heat to low. Fry for 3 min on either side or until golden and crispy.

Chop the chives finely. Serve the chicken alongside the sweet potato wedges and coleslaw. Garnish with the chives.