Classic Aussie Chicken Schnitzel

In a shallow bowl, combine the plain flour and Aussie spice blend. Season with salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs.

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

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken until golden and cooked through, 3-4 minutes on each side (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel.

TIP: The chicken is cooked through when it is no longer pink in the centre.

In a large bowl, combine the honey, vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season to taste. Add the mixed salad leaves, pear, cucumber, shaved Parmesan cheese and mint and toss to coat.