Chicken Schnitzel & Pear-Parmesan Salad

In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs.

Place the chicken breasts between two sheets of baking paper. Pound with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. Dip the chicken into the seasoned flour, then into the egg and finally into the panko breadcrumbs. Transfer to a plate.

Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with a paper towel.

TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.

TIP: Chicken is cooked through when it's no longer pink inside.

In a medium bowl, combine the honey, vinegar and a drizzle of olive oil. Add the mixed salad leaves, cucumber, pear, grated Parmesan cheese and mint. Toss to coat.