• Slice tomato into wedges. Thinly slice pear. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm • In a shallow bowl, combine the plain flour, the salt, garlic & herb seasoning and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and shaved Parmesan cheese (reserve a pinch for garnish!). • Dip chicken into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• In a large bowl, combine a drizzle of balsamic vinegar and olive oil. • Top with spinach & rocket mix, tomato and pear. Season and toss to combine.

• Slice chicken schnitzel. • Divide pear-tomato salad and Italian chicken cottoletta between plates. • Sprinkle over reserved Parmesan cheese. Top with flaked almonds. • Serve with dill & parsley mayonnaise. Enjoy!