Panko crumbed chicken schnitzel with apple slaw

Place chicken slices between two sheets of plastic wrap; using a meat mallet or rolling pin, flatten chicken until 1cm (½in) thick.

Place flour in a shallow bowl; season with salt and freshly ground black pepper. Lightly beat eggs in another shallow bowl. Combine breadcrumbs, parmesan, parsley and garlic in a third shallow bowl. Dust chicken in seasoned flour; dip in egg, allowing excess to drain off, then coat in the breadcrumb mixture. Cover, refrigerate until ready to cook.

Meanwhile, make the apple slaw: Place lemon juice, oil, mustard and honey in a screw-top jar; season to taste. Shake well; set aside. Combine fennel, apple, cabbage, celery and parsley in a medium bowl; toss to combine. Just before serving, add dressing; toss to combine.

Heat oil and butter in a large non-stick frying pan over medium heat. Cook schnitzel, in batches, for 4 minutes each side or until golden and cooked through. Drain on a wire rack placed over a tray.

Serve schnitzel with apple slaw, lemon wedges and aïoli.

To turn the schnitzel into a chicken parmigiana, omit the slaw and see method in note below.