Chicken Schnitzel & Cheesy Garlic Sauce

• Place chicken between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. • Meanwhile, combine the salt, the plain flour and a good pinch of pepper in a shallow bowl. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip each schnitzel into seasoned flour to coat, then into egg and finally into breadcrumbs. Set aside on a plate.

Little cooks: Help crumb the chicken! Use one hand for wet ingredients and the other for 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, 2-4 minutes each side. Transfer to a paper towel-lined plate.

• Finely chop garlic. • Thinly slice pear into wedges.

• Wash frying pan, then return to medium heat with the butter and a drizzle of olive oil. Cook garlic until fragrant, 1-2 minutes. • Add light cooking cream and grated Parmesan cheese (see ingredients), stirring to combine. Reduce heat to low and simmer for 2 minutes. Season to taste, then remove from heat. • While the sauce is simmering, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add mixed salad leaves and pear. Toss to combine.

TIP: If the sauce is too thick, add a little water, 1 tsp at a time, until it reaches your desired consistency.