Parmesan and lemon crumbed chicken with lentil salad

1.Place each chicken thigh between 2 sheets of plastic wrap and gently pound to flatten.

2.In a bowl, combine the breadcrumbs, Parmesan, thyme and zest. Mix well and season to taste.

3.Dust the chicken in the flour, shaking off excess. Dip into the egg, then press firmly in the breadcrumb mixture. Cover and chill until required.

4.To make the lentil salad, combine the lentils, carrot, onion and thyme in a medium saucepan. Add enough water to completely cover. Bring to the boil over high heat. Boil for 15-20 minutes or until lentils are just tender. Drain well, transfer to a salad bowl and add the remaining ingredients. Season to taste. Toss to combine.

5.In a large frying pan, heat the butter and oil on medium. Cook the chicken in 2 batches for 2-3 minutes each, turning, until cooked through and golden brown. Drain on a paper towel. Serve with lentil salad.