Quick Crumbed Chicken & Mustard Mayo

• In a shallow bowl, whisk the plain flour, the egg, the salt and a pinch of pepper. • In a second shallow bowl, add panko breadcrumbs. • Dip chicken into egg mixture to coat and then into panko breadcrumbs. Transfer to a plate.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook schnitzel, in batches, until golden and cooked through (when no longer pink inside), 2-4 minutes. Transfer to a paper towel-lined plate. • While the schnitzel is cooking, in a medium bowl, combine the honey, the vinegar and a drizzle of olive oil. Season, then add snacking tomatoes and deluxe salad mix. Toss to combine.

TIP: If needed, add extra oil between batches to stop the schnitzel from sticking!