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.