Parmesan-Crumbed Chicken Schnitzel

In a shallow bowl, combine the salt, the plain flour and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and grated Parmesan cheese (see ingredients).

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. Coat each chicken breast first in seasoned flour, followed by the egg and finally the panko- Parmesan crumb. Transfer to a plate.

Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to medium-high heat with enough olive oil to coat base. When oil is hot, cook crumbed chicken until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: Cook in batches if your pan is getting crowded, adding extra olive oil between batches if needed.

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

In a large bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Season with salt and pepper, then add mixed leaves, pear and cucumber. Toss to coat.