Colin’s chicken schnitzel recipe will beat anything you’ve eaten before

Using a large knife, slice chicken breasts horizontally (not cutting all the way through), and open like a book, so they are double-size.

Put breasts between 2 layers of cling film and lightly flatten with a small mallet (or rolling pin), out to about 5-10mm (don’t make them too thin).

In a bowl, combine panko breadcrumbs, sage, quinoa, oats and poppy seeds. In a separate wide bowl, lightly whisk eggs with milk. Put flour on a plate and season. Coat chicken in flour, then egg wash and finally with crumb mix – patting crumbs onto chicken to ensure even coverage. Transfer to a baking tray lined with baking paper.

In a large saucepan, heat oil until it reaches 180°C on a thermometer. Deep-fry chicken, in batches, for 5 minutes, until golden and cooked through. Transfer to a plate lined with paper towel to drain, loosely covering to keep warm while cooking remaining chicken. Sprinkle grated zest over chicken and season with salt while warm. Drizzle over juice.

Meanwhile, for Slaw, toss chard, cabbage, onion, fennel and parsley in a large bowl. Add mayonnaise and juice. Season. Drizzle with a little olive oil.

Serve chicken schnitzel with the slaw.