Lemon Pepper Chicken Schnitzels

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and lemon pepper spice blend. • Coat chicken first in the flour, followed by the egg, and finally the breadcrumbs. Transfer to a plate.

• Wipe out the frying pan, then return to medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Ensure the oil is hot before cooking the schnitzels for best results. TIP: Chicken is cooked through when it's no longer pink inside.

• In a medium bowl, combine the mayonnaise and a drizzle of white wine vinegar. • Add slaw mix, apple and radish. Season and toss to coat.