Peanut-Crumbed Chicken Schnitzel & Creamy Slaw

• Remove centre veins from makrut lime leaves, then very finely chop. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Drain sweetcorn. • In a small bowl, combine makrut leaves, oyster sauce, the brown sugar and the water. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs (see ingredients) and crushed peanuts. • Dip chicken schnitzels into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.