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 breasts between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick. • In a shallow bowl, combine the plain flour and a pinch of 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 eggand 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. • When oil is hot, cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. 

• 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.