Chicken schnitzel with lemon parsley butter

Lay each chicken breast on a board. Remove the tenderloins from the undersides and set aside. Run a large, sharp knife through each breast horizontally so you end up with two thinner pieces per breast, plus the tenderloins. Flatten chicken between two sheets of baking paper using a rolling pin, then dredge them in the flour, seasoned with salt and pepper.

Whisk the egg in a shallow bowl and set aside. Mix the breadcrumbs with the lemon zest in a larger bowl, then set aside. Organise a production line where you dip each piece of chicken in the egg (letting any excess drain off) and coat it in the crumbs.

In a large frypan, sauté the chicken in batches in the olive oil until golden brown and cooked through – about 8 minutes on first side and 3-4 on the second.

To make the sauce, wipe the pan clean and melt the butter until it's foaming and beginning to brown. Add the parsley and lemon juice, and let sizzle briefly before removing from the heat.

Make a coleslaw by scrunching the cabbage to soften it slightly, then toss it with the peanuts, lemon juice and sesame oil.

Serve chicken drizzled with lemon parsley sauce alongside the slaw and lemon wedges.