Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then opening them out like a book. Cover with a sheet of baking parchment and, using a rolling pin, bash out each chicken breast as thinly as possible. Transfer to a container and pour over the kimchi brine, turning to coat. Chill for at least 2 hrs, or up to 24 hrs.

Remove the chicken breasts from the brine and lay on a clean chopping board. Lightly salt both sides of the chicken and set aside. Pour the brine into a shallow bowl and whisk in the eggs. Tip the flour and breadcrumbs into two separate shallow bowls. Dip each chicken breast into the flour first, pressing to coat, then into the egg mixture and finally the breadcrumbs, then press well again. Transfer to a wire rack lined with baking parchment. To freeze the schnitzels, carefully put the wire rack flat in the freezer and freeze until solid, about 5 hrs. Transfer to a container with baking parchment between each schnitzel. Will keep frozen for up to three months.

On the day of serving, put the cabbage in a bowl of iced water and leave for 10 mins. Just before serving, drain and dry in a salad spinner to crisp it up, or put in a clean tea towel and swing it round to spin it in the same way.

Pour the oil into a wide, deep saucepan (make sure it’s no more than a third full) set over a medium heat and heat gently until a few breadcrumbs sprinkled in sizzle and turn brown in around 30 seconds. Carefully lay the schnitzels in the hot oil, one or two at a time, depending on how wide the pan is, and fry for 2-3 mins each side or 5 mins on each side from frozen. Transfer to a baking tray and keep warm in a low oven.

Meanwhile, combine the kimchi, mayonnaise and vinegar, and season to taste. Serve the schnitzels with the kimchi mayonnaise and crisp cabbage on the side, with lemon wedges for squeezing over.