Parmesan chicken & green bean salad

Use the extras from our summer bean stew as the base for this summery salad with parmesan chicken topping. It’s a great way to cook through the week

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 breast. Heat the oil in a deep frying pan over a medium heat.
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 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. Tip the leftover summery beans into a pan and warm through over a medium heat, stirring.
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 green beans and lettuce leaves.
Slice the chicken and serve with the summery beans and salad. Scatter over the remaining dill and serve the green aïoli on the side.