Homestyle Chicken Tendies & Mustard Mayo

• Place chicken tenderloin between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.
• 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 egg, and finally in breadcrumbs. Set aside on a plate. Little cooks: Help crumb the schnitzel! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.

• 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, 3-5 minutes each side. Transfer to a paper towel-lined plate. • Meanwhile, in a large bowl, combine the honey and a drizzle of vinegar and olive oil. Season, then add mixed salad leaves, cucumber, pear, grated Parmesan cheese and mint. Toss to coat. TIP: Add extra oil if needed so the schnitzel does not stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.