Flatten the chicken breast until it is an even thickness. (Place the chicken breast on a chopping board, top it with a sheet of parchment paper and use a rolling pin to bash the chicken).

Set out three separate small plates: one with the flour, one with the beaten egg, and one with the combined mixed seeds and panko breadcrumbs.

Coat the chicken in plain flour, then dip it in the beaten egg. Finally, press the chicken into the breadcrumb and seed mixture until coated evenly.

Drizzle over the olive oil and air-fry the chicken breast for 5-6 minutes each side at 200°C (392°F), until golden and fully cooked inside.

Finely chop the garlic and parsley. Melt the butter in a small saucepan, then add the garlic. Cook for 1-2 minutes until fragrant, then stir in the parsley and remove from heat.

Place the rocket leaves in a bowl, squeeze over the lemon juice, and toss to combine. Top with the grated parmesan.

Serve the crispy chicken with the side salad and top with the garlic butter.