Heat grill to medium and line the grill pan
with foil. Beat the egg white on a plate with
a little salt and pepper. Tip the Parmesan
onto another plate. Dip the chicken first in egg white, then the cheese. Grill the coated
chicken for 10-12 mins, turning once until
browned and crisp.
Meanwhile, boil the potatoes for 10 mins,
adding the peas for the final 3 mins, then
drain. Toss the vegetables with the spinach
leaves, vinegar, oil and seasoning to taste.
Divide between four warm plates, then
serve with the chicken.