Turn the oven on to 200 degrees (Celsius, fan-assisted). Line a baking tray with tin foil.

Crack the egg into one shallow bowl. Put your flour in another shallow bowl. Then in a final bowl, put the breadcrumbs, parmesan cheese, a pinch of salt and some cracked black pepper.

One by one, dip the chicken breasts first in the flour, then the egg, and finally the breadcrumbs and parmesan mix (pat the crumbs down on the chicken to make them stick properly). Make sure every part of the chicken is coated in each step, before moving on to the next bowl.

Once the chicken breasts are covered in breadcrumbs, lay them side by side on the baking tray. Pop them in the oven for 15 minutes, then carefully turn them over, and bake for another 15-20 minutes until golden and cooked through (cut into the chicken to make sure it’s fully cooked: it should be all white on the inside, with no traces of pink). Once you’re sure the chicken is done, let the breasts rest on a board, then slice each one up diagonally.

Cut the root off the lettuce, chop it roughly, and pop it into the big salad bowl. Slice your peaches in half, discard the stone, and chop the flesh into small, bitesize pieces. Slice the cherry tomatoes in half. Add it all into the bowl.

Drizzle the Caesar Salad Dressing over the lettuce, peach and tomatoes. Then using two spoons (or your hands!), toss until everything is lightly and evenly coated in the dressing.

Slice the avocado in half and scoop out the flesh. Chop it into bitesize pieces, and scatter over the salad, then layer your chicken slices over the top.

Sprinkle with freshly grated parmesan, and serve immediately.