Step 1

Pound chicken between two sheets of plastic wrap or baking paper with a rolling pin or meat mallet until 1cm (½in) thick.

Step 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.

Step 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.

Step 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.

Step 5

Serve schnitzels with salad.