EP Classic Chicken Schnitzel

Meanwhile, thinly slice the cucumber into half-moons. Roughly chop the tomato. In a large bowl, mix the white wine vinegar, honey and a drizzle of olive oil. Just before serving, add the cucumber, tomato and mixed salad leaves to the bowl and toss to dress. Season to taste.

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. In a shallow bowl, combine the plain flour, Aussie spice blend, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken breast into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate, ready to fry.