1

Place flour on a plate. Whisk egg and 2 tsp water in a shallow plate. Combine breadcrumbs, onion powder and 1 tbs oil in a third shallow plate. Season.

2

Place chicken between 2 sheets of baking paper and pound with a rolling pin until an even thickness of 1.5cm. Working with 1 piece at a time, coat with flour, shaking off excess. Dip in egg and finally coat with breadcrumb mixture.

3

Preheat air fryer to 200°C. Place 2 chicken pieces in air fryer basket, taking care to allow a small gap between them. Place grill attachment over chicken and place remaining pieces chicken on grill. Slide basket into air fryer. Set timer to 12 minutes. Remove from air fryer.

4

Meanwhile, using a food processor, process parsley, basil, gherkins, capers, vinegar, mustard and 2 tbs water, stopping several times to scrape down side of bowl, until a rough paste forms. Season.

5

Heat remaining oil in a large frying pan over high heat. Cook beans for 1 minute or until lightly charred. Season. Add tomatoes. Carefully add ¼ cup (60ml) water, standing back to avoid steam. Cook, stirring, for 1-2 minutes or until tomatoes soften slightly.

6

Serve chicken schnitzel with beans and tomatoes and dollop over salsa verde.