Classic Chicken Schnitzel

In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the eggs. 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 each chicken breast first into the plain flour, followed by the egg and finally into the panko breadcrumbs. Set the crumbed chicken aside on a plate, ready to fry.

Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with enough olive oil to coat the base. Once the oil is hot, add 1/2 the crumbed chicken breast and cook until golden and cooked through, 3-4 minutes on each side. Transfer to a plate lined with paper towel to drain. Repeat with the remaining crumbed chicken breast, adding extra olive oil if required. TIP: The chicken is cooked when it is no longer pink in the centre.

TIP: Reserve some salad without mint for the kids if they are not fans! In a large bowl, combine the honey, vinegar and 1 1/2 tbs of olive oil. Season with a pinch of salt and pepper. Add the mixed salad leaves, pear, cucumber, shaved Parmesan cheese and mint to the dressing and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.