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 breasts 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. Dip the chicken into the seasoned flour, then into the egg and finally into the panko breadcrumbs. Transfer to a plate.

Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base. When the oil is hot, cook the crumbed chicken until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with a paper towel. TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.

In a medium bowl, combine the honey, vinegar and a drizzle of olive oil. Add the mixed salad leaves, cucumber, pear, shaved Parmesan cheese and mint (if using) to the dressing. Toss to coat.