Chicken Schnitzel & Pear-Parmesan Salad

• In a shallow bowl, combine the plain flour and the salt.

• In a second shallow bowl, whisk the egg.

• In a third shallow bowl, place panko breadcrumbs.

• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.

• Dip chicken into flour mixture to coat, then into the egg, and finally in the breadcrumbs. Transfer to 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. 

• 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 (when it's no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil between batches if necessary.

• While pork is cooking, in a large bowl, combine 
the honey with a drizzle of olive oil and vinegar. 
• Season with salt and pepper, then add mixed 
salad leaves, carrot, pear, Parmesan cheese 
and mint. Toss to coat.

Little cooks: Take the lead and toss the salad!