• Remove centre veins from makrut lime leaves, then very finely chop. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Drain sweetcorn. • In a small bowl, combine makrut leaves, oyster sauce, the brown sugar and the water. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs (see ingredients) and crushed peanuts. • Dip chicken schnitzels into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• 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, 3-5 minutes each side. Transfer to a paper towel-lined plate.

• Wipe out frying pan and return to medium-low heat. Cook oyster sauce mixture, stirring, until bubbling, 1 minute. • Meanwhile, in a small bowl combine mayonnaise and soy sauce. • In a large bowl, combine deluxe slaw mix, corn, soy mayonnaise and a drizzle of olive oil. Season.

• Slice chicken. • Divide peanut-crumbed chicken and soy-mayo slaw between plates. • Spoon makrut lime-oyster sauce over chicken to serve. Enjoy!