For the coleslaw, mix all the ingredients in a large bowl. Season a little and set aside.

Place a layer of cling film on your work surface and pop the chicken fillets on top. Cover with another piece of cling film and, using a rolling pin, bash the chicken until it is 2-3mm thick.

Put the flour on a plate and season, then put the egg on another plate.

Dip the chicken in the flour to coat, then into the egg.

Mix together the breadcrumbs and Parmesan in a shallow bowl, then toss the chicken in the mixture to completely coat in the crumbs. Put the chicken on a plate and chill in the fridge until ready to eat if you’re not cooking them straight away.

Heat the oil in a large frying pan over a fairly high heat and cook the chicken schnitzels two at a time.

Sizzle them for 2-3 mins each side until completely golden, then lift out onto kitchen paper to drain. You can keep them warm in a low oven while you cook the rest. Serve with the coleslaw.