Traditional Chicken Schnitzel

Place the chicken breasts between two sheets of baking paper. Pound the 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, the salt and a pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken breast into the flour mix, followed by the egg and finally in the breadcrumbs. Set aside on a plate.

Heat a large frying pan over a medium-high heat. Toast the slivered almonds for 3-4 minutes, or until golden. Transfer to a plate. Return the frying pan to a medium-high heat with enough olive oil to coat the base. When the oil is hot, add 1/2 the schnitzels and cook for 2-4 minutes on each side, or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining chicken. TIP: Add extra oil as needed to stop the schnitzel from sticking.

TIP: If you don't want the sauce, just serve with lemon wedges! Wash out the frying pan and return to a medium-high heat. Add the butter and stir until melted. Crumble in 1 chicken stock cube and add the water, 1/2 tsp honey and a good squeeze of lemon juice. TIP: Add more or less lemon juice, according to your taste. Whisk together and simmer, stirring, for 2 minutes or until well combined and slightly reduced. Slice any remaining lemon into wedges.

In a medium bowl, add the vinegar, 1 tsp honey and 2 tbs of olive oil. Season to taste with salt and pepper. Add the heirloom cherry tomatoes, cucumber, mixed salad leaves and pita crisps. TIP: Toss the salad just before serving to keep the leaves and pita bread crisp.