1.Pound chicken between two sheets of plastic wrap or baking paper with a rolling pin or meat mallet until 1cm (½in) thick.
2.Lightly beat egg and 2 teaspoons water in a shallow dish. Combine almond meal, garlic, rind and parsley in a shallow dish; season. Dip chicken, one piece at a time, in egg; then dip in almond mixture to coat, pressing firmly. Place on a plate, refrigerate for 30 minutes.
3.Meanwhile, make fennel and nashi salad: Place oil and juice in a screw-top jar; season, shake well to combine. Reserve fronds from fennel. Using a mandoline or V-slicer, shave fennel. Place shaved fennel in a medium bowl with nashi, radish and lettuce; toss gently to combine. Just before serving, add dressing, parmesan and reserved fennel fronds; toss to combine.
4.Heat oil in a large non-stick frying pan over medium-high heat; cook schnitzels for 4 minutes on each side or until just cooked through. Drain on paper towel.
5.Serve schnitzels with salad.
If nashi are not in season, use apple, pear or even orange instead.
Fennel fronds can be refrigerated in a bag; use in place of dill in salads, sprinkle over cooked pork or fish, or chop and stir into casseroles.