Parmesan Chicken Goujons with Crunchy Potato Bites and Lemon Mayo

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss potatoes with olive oil on first prepared tray. Season with salt and pepper and roast for 2527 minutes, until golden brown. Turn once during cooking. In a small bowl, combine lemon juice and mayonnaise and mix well. Set aside.
3. Mix breadcrumbs, lemon zest and first measure of Parmesan cheese together in a bowl. Whisk egg and milk in another bowl. Place flour in a third bowl and season with salt and pepper. Pat chicken dry with paper towels, place in seasoned flour and toss to coat.
4. Dip a few chicken strips at a time in egg mixture, followed by breadcrumbs, shaking off excess as you go. Repeat with remaining chicken pieces. Place chicken strips onto second prepared tray.
5. When potatoes have about 15 minutes cook time remaining, bake chicken (on rack above potatoes) for 10-12 minutes, or until golden brown and cooked through. When cooked, season to taste with salt.
6. While chicken cooks, shred lettuce and dice cucumber, tomato and avocado flesh 1cm. Add all to a large bowl, along with second measure of Parmesan cheese, vinegar and a drizzle of oil. Season with salt and pepper and toss to combine.
7. divide crunchy potato bites and Parmesan chicken goujons between plates. Serve salad on the side and lemon mayo for dipping.