Step 1

Cut the lemon into wedges. Thinly slice the pear. Halve the cherry tomatoes.

Step 2

Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick.

Step 3

In a shallow bowl, combine the plain flour, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken breast into the flour mix, followed by the egg and finally in the breadcrumbs. Transfer to a plate.

Step 4

Heat a large frying pan over a medium-high heat. Toast the slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the schnitzels, in batches, until golden and cooked through, 2-4 minutes. Transfer to a plate lined with paper towel. TIP: If needed, add extra oil to stop the schnitzel from sticking to the pan.

Step 5

In a medium bowl, combine a squeeze of lemon juice, honey and a drizzle of olive oil. Season to taste. Add the pear, cherry tomatoes and mixed salad leaves. Toss to combine.

Step 6

Divide the chicken schnitzel and cherry tomato salad between plates. Sprinkle with the toasted slivered almonds and serve with any remaining lemon wedges and the mustard mayonnaise.