Step 1

Preheat oven to 200°C. Line a large baking tray with baking paper. Place crackers in a food processor. Process until the crackers resemble coarse breadcrumbs. (Alternatively, place in a sealable plastic bag and gently pound with a rolling pin until crushed.) Transfer to a large plate.

Step 2

Use a meat mallet or rolling pin to gently pound chicken until 2cm thick. Place egg in a bowl. Place the cornflour on a plate and season. Coat chicken in cornflour, shaking off excess. Dip in egg, then in the cracker crumbs and turn to coat. Transfer to the lined tray.

Step 3

Drizzle the chicken with oil. Bake for 25-30 mins or until the chicken is golden brown and cooked through. Divide the chicken, salad leaves and lemon wedges among serving plates. Season.