INGREDIENTS:

• 4 chicken breasts
• 100ml seasoned flour
• 2 eggs, beaten
• 250ml breadcrumbs
• For the salad:
• 150g baby tomatoes, halved
• 100g mini corn, halved
• 150g sugar snap peas, halved
• 1 stick celery, sliced
• Small handful parsley, chopped
• 80ml olive oil
• 50ml balsamic vinegar

METHOD:

To make the schnitzel: Flatten the chicken breasts between two pieces of cling film, using a mallet.

Dust the chicken in flour, then dip it in the beaten egg and then into the breadcrumbs. Set aside for a few minutes.

Meanwhile, make the salad by tossing all the ingredients together.

Heat the oil in a pan and fry the schnitzels until golden brown and cooked through, about four minutes a side.

Serve with the salad on the side.

SERVES: Four

TIME: 30 minutes