•  4 x 130g chicken thigh fillets
•  2 cups fresh breadcrumbs
•  ½ teaspoon dried chilli flakes
•  sea salt and cracked black pepper
•  ¼ cup vegetable oil, for shallow frying
•  lemon wedges, to serve

winter slaw

•  200g green beans, blanched and thinly sliced
•  1 fennel bulb, trimmed and thinly sliced
•  150g cabbage, thinly sliced
•  1 ½ tablespoon olive oil
•  2 tablespoons white vinegar

  To make the winter slaw, place the green beans, fennel, cabbage, oil and vinegar in a large bowl and toss to combine. Set aside.

  Using a meat mallet, flatten out the chicken to 5mm (¼ in) thick. Combine the breadcrumbs, chilli, salt and pepper. Press the chicken into the breadcrumb mixture to coat. Heat 1cm (½ in) of oil in a non-stick frying pan over medium heat and shallow-fry the chicken for 3 minutes each side or until golden and cooked through. Serve with the winter slaw and lemon. Serves 4.