Chicken Schnitzel & Mustard Mayo

• Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm-thick. • In a shallow bowl, whisk the salt, plain flour, a good pinch of pepper and egg until combined. In a second shallow bowl, place the panko breadcrumbs. • Dip chicken into egg mixture to coat, and then into breadcrumbs. Transfer to a plate.

• In a large frying pan, add enough olive oil to coat the base over a medium-high heat. • When oil is hot, cook crumbed chicken, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. • Meanwhile, combine the honey, vinegar and a drizzle of olive oil in a large bowl. Season, then add mixed salad leaves, tomato, pear, grated Parmesan cheese and mint. Toss to coat.

TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.

TIP: Chicken is cooked through when it's no longer pink inside.