Parmesan Chicken Schnitzel & Avocado

• In a shallow bowl, combine the salt and plain flour, then season with pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place grated Parmesan cheese, panko breadcrumbs and garlic & herb seasoning.

• 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 chicken first in the seasoned flour, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. • 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.

TIP: Add extra oil between batches, if needed, so the chicken doesn't stick to the pan.

• In a medium bowl, combine mixed salad leaves, carrot, pear, the honey and a drizzle of vinegar and olive oil. Season to taste.

• In a medium bowl, combine mixed salad leaves, carrot, pear, avocado, the honey and a drizzle of white wine vinegar and olive oil. Season to taste.