Parmesan & Herb Panko Parma, Served With Mint & Radish Slaw

• 4 chicken breast fillets, each sliced into 3 on a diagonal, following the length to produce flattish pieces
• 1 1/2-2 cups (90g) panko breadcrumbs
• 2-3 tbsp picked thyme
• 1/3 cup chopped parsley
• 1/3 cup (35g) finely grated Parmesan cheese
• salt and cracked black pepper, to taste
• 1 cup (75g) plain flour
• 2 large eggs, lightly whisked
• olive oil, for frying

For the slaw:

• 3 Granny Smith apples, cored, quartered, cut into matchsticks
• 4 radishes, top and tailed, halved and thinly sliced
• 1 large celery stalk, thinly sliced
• 3 spring onion stalks, finely sliced (optional)
• 1/2 cup torn mint, tightly packed

For the dressing:

• 1/3 cup sour cream
• 1-2 tbsp lemon juice
• 2 tsp honey
• 1 tsp freshly cracked pepper
• salt, to taste
• 4 lemon cheeks, to serve

1. With a rolling pin, bash each piece of chicken between 2 pieces of plastic wrap until about 7mm thick all over.
   
   
2. To make the crumb, place the breadcrumbs, thyme, parsley, Parmesan, salt and pepper in a medium mixing bowl and mix. Place the flour and egg in separate bowls.
   
   
3. Thoroughly dust each piece of chicken with flour, then coat well in egg. Press into the crumb mix, coating each side carefully, then gently lay the chicken pieces on a baking tray or dinner plate – they can be piled on top of one another.
   
   
4. Spray an oven tray with oil. (Use an oil that can be heated to a high point before smoking, such as avocado, peanut or sunflower oil). Arrange the chicken in a single layer on the tray and slide it into the oven on rack 3 position. Cook for 20-27 minutes, turning once, until cooked through.
   
   
5. Meanwhile, to make the slaw, combine the ingredients in a large mixing bowl, cover with plastic wrap and refrigerate until required.
   
   
6. To make the dressing, whisk together the sour cream, lemon juice, honey, salt and pepper at the last minute and set aside.
   
   
7. Divide the chicken, slaw and lemon cheeks onto individual plates to serve. Alternatively, pile it all up on a large dish for your diners to help themselves. Serve the dressing on the side so the schnitzels stay crunchy.

Poh’s top tip: A blunt or serrated knife will make fruit and vegetables turn brown quicker, so always work with a freshly sharpened one and you’ll burst fewer cells during prep. Salt or citrus juice will also help retard oxidation – sprinkle or splash a little of either over the cut apple (but don’t do this too far ahead of time as it will eventually go brown).