Chicken Schnitzel & Pear-Parmesan Salad

• 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 the egg and finally in the breadcrumbs. Transfer to a plate.

Little cooks: Help crumb the chicken! Use one hand 
for the wet ingredients and the other for the dry 
ingredients to avoid sticky fingers! Make sure to 
wash your hands well afterwards.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat.

• Cook crumbed chicken in batches until golden and cooked through (when it's no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil between batches if necessary.

• While pork is cooking, in a medium bowl, 
combine the honey with a drizzle of olive oil
and vinegar.
• Season to taste with salt and pepper, then add 
mixed salad leaves, carrot, pear, Parmesan 
cheese and mint. Toss to coat.

Little cooks: Help combine the dressing and toss 
the salad!