Crumbed chicken with roasted vegetables and crispy kale

Method

1. Heat the oven to 200°C/180°C fan-forced. Start with the roasted vegetables. Put 2 tablespoons of the oil in a large roasting dish and put it into the oven to heat up while preparing the vegetables. Once hot, add the capsicum, onion and potatoes to the pan. Season with salt and toss to combine. Roast for 30–35 minutes, or until the potatoes are tender.
2. Meanwhile, slice the leaves off the kale stems and roughly chop. Discard the stems. Put the kale in a large bowl, add 1 tablespoon of olive oil, season with salt and pepper and toss well to coat. Set aside.
3. While the vegetables are roasting, cut each chicken breast into two thinner fillets. To do this, place your hand flat on top of the chicken and use a sharp knife to slice through, horizontally.
4. Set up a crumbing station. Put one of the eggs in a shallow dish and lightly beat. Combine the panko breadcrumbs and herbs (if using) in a bowl and season with salt and pepper, if liked, then tip half onto a large plate. Place the flour on a separate plate.
5. Line a baking tray with baking paper. Dip each piece of chicken first into the flour, then the egg, allowing any excess to drip off. Then dip into the panko breadcrumbs, coating on all sides. Add the second egg and remaining panko as needed – keeping it in two batches prevents the panko breadcrumbs becoming soggy.
6. Once the vegetables have 10–15 minutes left to cook, scatter the kale on top of the vegetables in the pan and roast until crisp. At the same time, cook the chicken. Heat the oil in a large frying pan over a medium heat. Add the chicken pieces (in batches if necessary) and cook for 2–3 minutes on each side until golden and almost cooked through. Transfer the first batch to the lined tray and keep warm in the oven while frying the remaining chicken.
7. Divide the vegetables between plates and add the crumbed chicken.