Classic Chicken Schnitzel

In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the eggs. 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 it is an even thickness, about 1cm thick. Dip the chicken breast into the seasoned flour, followed by the egg, and finally into the panko breadcrumbs. Set aside on a plate. Repeat with the remaining chicken.

Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast until golden, 3-4 minutes. Transfer to a small bowl. Return the pan to a medium-high heat with enough olive oil to coat the base. When the oil is hot, add 1/2 the crumbed chicken and cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining chicken, adding extra olive oil if required. TIP: The chicken is cooked when it is no longer pink in the centre.

In a large bowl, combine the mixed salad leaves and the balsamic & olive oil dressing. Add the pear, cucumber, shaved Parmesan cheese and mint and toss to coat. TIP: Reserve some salad without mint if the kids aren't fans! TIP: Toss the salad just before serving to keep the leaves crisp.