Herbed Crumbed Chicken with Zucchini & Olive Salad

In a small bowl or jug, whisk the lemon juice, olive oil and some salt and pepper. Set aside.

In a large bowl, combine the zucchini, fennel, pitted green olives, pecorino cheese and half of the parsley. Drizzle with the dressing and toss to coat well. Set aside.

Lay the chicken breast fillets in between two pieces of cling wrap. Using a meat mallet or rolling pin, pound the chicken breasts until they are 5 mm thick. Season well with salt and pepper.

Place the plain flour in a shallow bowl, the egg in a second bowl and the fine breadcrumbs, lemon zest and remaining parsley in a third bowl. Dip each chicken breast in the flour, followed by the egg and then finally coat in the breadcrumb mixture. Place on a plate until they’re ready to fry.

Heat the vegetable oil in a large frying pan over a medium-high heat. Add the schnitzels and cook for 2-3 minutes on each side, or until golden and cooked through. Transfer to a paper towel lined plate to drain.