Method

1. Preheat your oven to 160 degrees. Start by taking each chicken breast and butterflying them with a sharp knife. Place chicken between two pieces of baking paper and using a rolling pin bash out to 1cm thickness. 
2. Add the salt and pepper to the flour and mix thoroughly on a plate. Take the eggs and beat until combined in a large bowl. Take your breadcrumbs and parsley and combine in another separate bowl.
3. Dredge chicken through the flour and shake off any excess, place through egg wash, coating evenly. Finally coat well with bread crumb mix. Repeat. 
4. Heat oil in a large frying pan until it reaches 180 degrees (you can use a thermometer for this). One at a time, place a chicken breast in the oil, gently laying it away from you so you do not splash hot oil on yourself. Flip the chicken breast after 2 mins or when golden brown and cook on the other side. Once cooked, remove to a wire rack to allow the oil to drain. Repeat this process with the remaining chicken breasts and then place the sheet tray with the chicken into the oven to keep warm. 
5. While the chicken is in the oven combine all the herbs in a salad bowl and in a separate small bowl combine the oil, vinegar and mustard and mix until combined. Don’t dress the leaves until just before serving.
6. For the mayo take a small bowl and combine the preserved lemon and the mayo and mix well. 
7. To serve, take the schnitzels out from the oven and plate up with a ball of dressed herbs, a dollop of preserved lemon mayo and a pickle. Dig in and enjoy.

RECIPE NOTES AND TIPS

• If you do not want to shallow fry your schnitzel, you can give them a spray with some olive oil spray and bake them in your oven at 180C for 15-20mins turning once until cooked.