Chicken Schnitzel & Pear Parmesan Salad

In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs.

Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick, then cut in half. Dip the chicken into the seasoned flour, then into the egg and finally into the panko breadcrumbs. Set aside on a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, add 1/2 the crumbed chicken and cook until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining crumbed chicken. TIP: Add extra oil between batches if necessary.

In a medium bowl, combine the honey, vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the mixed salad leaves, cucumber, pear, shaved Parmesan cheese and mint (if using) to the dressing. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.