Put the chicken breast on a chopping board, cover with a sheet of baking parchment and bash with a rolling pin or meat mallet until it is a uniform thickness. Remove the parchment and cut the breast into two even pieces. Season both well.

Tip the flour into a shallow dish, beat the egg in another and mix the breadcrumbs and parmesan in a third dish. Dip each piece of chicken into the flour, shake off the excess, then dunk into the egg, turning to coat. Finally, press into the cheesy breadcrumbs until fully coated. Will keep chilled for up to a day, or frozen for two months.

For the slaw, combine the anchovies, garlic, mayo, mustard, lemon juice, parmesan and a twist of black pepper in a large bowl. Halve then finely slice the sprouts, and toss in the dressing to coat.

Drizzle enough oil into a large frying pan to cover the base, and heat over a medium heat. Cook the chicken for 4-5 mins on each side until golden and cooked through. Meanwhile, toast the buns under a hot grill or in the oven. Stuff the chicken schnitzel into the buns along with plenty of slaw.