Italian-Style Chicken Milanese Burger With Pesto Mayo & Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

While the chips are cooking, slice your tomato[es] into rounds

Combine your traditional Italian pesto and mayo in a bowl with 2 tsp [3 tsp] [4 tsp] cold water – this is your pesto mayo

Cover your chicken in cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Add a handful of flour to a plate, a splash of milk to a shallow bowl and your panko breadcrumbs to a separate plate

Season the flattened chicken with a pinch of salt, coat in flour, tap off any excess, then add to the milk and firmly press into the breadcrumbs to evenly coat all over

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat

Once hot, add the breaded chicken and cook for 5-6 min on each side or until golden and cooked through (no pink meat!) – this is your chicken Milanese

Tip: Cooking for 5? You may need to do this in batches!

While the chicken is cooking, slice your ciabatta[s] in half and place in the toaster for 1-2 min or until lightly toasted

Wash your salad, then pat dry with kitchen paper

Add the salad to a bowl with your balsamic vinegar and a drizzle of olive oil and toss it all together – this is your balsamic salad