There's a lot to love in this classic Aussie meal - from the super crunchy chicken coating, to the juicy pear and sharp Parmesan in the salad, it's going to knock your socks off!
Always refer to the product label for the most accurate ingredient and allergen information.
Aussie spice blend(May be presentGluten)
flaked almonds(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)
mixed salad leaves
shaved Parmesan cheese(ContainsMilk)
vinegar (white wine or red wine)
Thinly slice the green pear. Pick and thinly slice the mint leaves. Thinly slice the cucumber into half-moons. Slice the lemon into wedges (see ingredients list).
In a shallow bowl, combine the salt, plain flour, and Aussie spice blend. Season with 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. Dip each chicken breast first into the Aussie spice mix, followed by the egg and finally into the panko breadcrumbs. Transfer the crumbed chicken on a plate.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. Once the oil is hot, add the crumbed chicken breast and cook until golden and cooked through, 3-4 minutes on each side (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel. TIP: The chicken is cooked through when it is no longer pink in the centre.
In a large bowl, combine the honey, vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season to taste. Add the mixed salad leaves, pear, cucumber, shaved Parmesan cheese and mint to the dressing and toss to coat.
Divide the chicken schnitzels and the pear, mint and Parmesan salad between plates. Serve with a dollop of garlic aioli and sprinkle over the flaked almonds. Serve with lemon wedges.