Herby Chicken Schnitzel & Double-Bacon Parsley Sauce

• Meanwhile, thinly slice pear. • Finely chop parsley.

• Place chicken breast between two sheets of baking paper. Pound the chicken breast with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine garlic & herb seasoning and a generous pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip the chicken into the garlic & herb mixture, followed by the egg, and finally in the breadcrumbs. Set aside on 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.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Fry crumbed chicken in batches until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• Wipe out the pan and return to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-8 minutes. • Reduce the heat to low, add a dash of water and scrape up any bits stuck to the bottom of the pan. • Add light cooking cream and parsley. Cook, stirring, until the sauce has thickened, 1-2 minutes. Season to taste.