Chicken milanese with crispy potatoes and rocket

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the potatoes on a baking tray, drizzle over 1 tbsp of the olive oil and season with salt and pepper. Roast for 30 minutes until golden and tender.
2. Meanwhile, put the chicken pieces between 2 sheets of non-stick baking paper and pound with a rolling pin until about half their original thickness.
3. Put the flour, eggs and breadcrumbs on 3 separate plates or shallow dishes. Mix the grated parmesan into the breadcrumbs and season the flour with salt and pepper. Dip each piece of chicken in the flour, then the egg and finally in the breadcrumbs to coat.
4. Heat 2 tbsp of the olive oil in a large non-stick frying pan over a medium-high heat and fry the chicken for 3-4 minutes on each side until golden and cooked through (add an extra glug of oil when turning if you think it needs it). Put the chicken onto a plate, scatter with salt and leave to rest for 1-2 minutes while you make the dressing.
5. Put another tablespoon of olive oil in a small bowl with the mustard and lemon juice and a good pinch of salt and pepper, then whisk together. Toss the dressing with the potatoes and rocket leaves, then scatter with the shaved parmesan. Serve with the chicken and lemon wedges to squeeze over.