50 g (2 oz) plain flour
2 medium eggs, beaten
100 g (4 oz) white bread
1 1/2 tbsp chopped fresh thyme
2 tbsp chopped parsley
30 g (1 1/4 oz) Parmesan cheese, grated
A little vegetable oil
a knob of butter
salt & black pepper
For the cucumber & dill salad
1 1/2 tbsp freshly chopped dill
1 tbsp soya sauce
1 tbsp rice wine vinegar
1 tbsp mirin
2 tbsp light olive oil
Put the chicken on a board and cover with clingfilm. Bash out using a rolling pin until very thin. Slice each breast in half.
Put the flour in a shallow bowl. Toss the chicken in the flour and then dip in the egg and season.
Tear the bread into pieces and put it in a food processor together with the herbs and Parmesan. Whiz until it forms crumbs. Tip onto a plate and coat the chicken in the crumbs.
Heat a large frying pan. Add a little vegetable oil and the butter. Fry the chicken for 3-4 minutes on each side.
Meanwhile make the salad: top and tail the cucumber, slice in half length-ways, then thinly slice into half moon shapes. Put the cucumber into a bowl with the chopped dill. Mix all the dressing ingredients together and pour over the salad.
Serve the hot schnitzels alongside a little cool cucumber salad and lemon wedges.