Parmesan Chicken Goujons with Crunchy Potato Bites

Steps

1. Prep and cook potatoes Preheat oven to 220oC. Dice potatoes 1.5cm. Toss with a drizzle of oil on a lined oven tray. Season and roast for 25-27 minutes, until golden brown. Turn once during cooking.
2. Prep crumb and chicken Mix breadcrumbs, lemon zest and first measure of Parmesan cheese together in a bowl. Whisk egg and milk in a second bowl. Place flour in a third bowl and season. Pat chicken dry and cut into 2cm thick strips, place in seasoned flour and toss to coat.
3. Crumb chicken 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 a second lined oven tray.
4. Bake chicken 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. Season.
5. Make salad and mayo Shred lettuce; peel carrot into ribbons; dice tomato 1cm. Add all to a large bowl, along with second measure of Parmesan cheese and a small drizzle of oil and vinegar. Season and toss to combine. In a small bowl, combine lemon juice and mayonnaise and mix well. For fussier kiddies, leave mayo plain
6. Serve potato bites, goujons and salad with a dollop of lemon mayo.