Crispy polenta chicken Caesar salad

Bash the chicken breasts to an even thickness.

Dip each chicken breast into the beaten egg, then coat in the polenta.

Heat 2 tablespoons of olive oil in a large frying pan over a medium-high heat.

Fry the chicken for 5-6 minutes on each side, until golden and cooked through.

While the chicken is cooking, prepare the Caesar salad.

Tear the little gem lettuce into bite-sized pieces and place in a large bowl.

Add the cheddar, tomatoes, shredded chicken and croutons.

In a small bowl, whisk together the olive oil, lemon juice, Worcestershire sauce and crushed garlic.

Pour the dressing over the salad and toss to combine.

Serve immediately, topped with parmesan cheese.