Chicken Schnitzels & Creamy Peppercorn Sauce

• Meanwhile, lightly crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. Finely chop garlic. Slice cucumber into half-moons. • In a large bowl, add cucumber and mixed salad leaves. Set aside.

Custom Recipe: If you've swapped to chicken breast, place chicken 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 the chicken as above.

Custom Recipe: Heat the frying pan as above. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

• Wash and dry the frying pan, then return to medium-low heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Add cream (see ingredients) and crushed peppercorns, then cook until warmed and fragrant, 1-2 minutes. Season to taste with salt.