👋 This recipe has been adapted for ease (to speed up that meal prep time!) and may not reflect the image exactly. Put the chicken breasts on a chopping board and, with your hand flat on top of one, use a sharp knife to slice into the side of the breast, starting at the thicker end and ending at the thin point, cutting it into two thin pieces. Repeat with the other breasts. Heat the oil in a deep frying pan over a medium heat or preheat the air fryer to 190°C

Put the flour, egg and breadcrumbs in three separate shallow bowls. Mix the parmesan and herbs, if using, into the breadcrumbs and season well. Dip the prepared chicken in the flour, patting well to coat, then dredge in the egg and breadcrumbs, pressing well. Transfer to the pan and cook for 4-5 mins on each side until golden and cooked through.

Meanwhile, tip the green beans into a pan of boiling, salted water and cook for 3-4 mins until they are tender but still have some bite. Drain well and rinse under cold water. Pat dry. Whisk most of the dill, lemon juice and olive oil together, and season to taste. Toss in the cooked green beans, ready made bean salad and lettuce leaves.

Slice the chicken and serve with the mixed bean salad. Scatter over the remaining dill and serve aïoli on the side.