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, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

Little cooks: Help crumb the schnitzel! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.

• In a large frying pan, heat enough olive oil to coat the base over 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 paper towel-lined plate. • Meanwhile, in a large bowl, combine the honey and a drizzle of vinegar and olive oil. Season, then add mixed salad leaves, cucumber, pear, shaved Parmesan cheese and mint. Toss to coat.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

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