200 gmsoft fine wholemeal breadcrumbs100 gmparmesan, finely gratedSeasoned plain flour, for dusting3eggs, lightly whisked2chicken breast fillets (about 250 gm each), thinly sliced diagonally to make 8 thin escalopes60 ml (¼ cup)olive oil20 gmbutter, plus extra, softened to serveCabbage and grape salad500 gmcabbage, thinly sliced400 gmseedless grapes, halved100 gmtoasted walnuts, coarsely chopped½white onion, thinly sliced125 ml (½ cup)mild-flavoured olive oilJuice of 1½ lemons, plus wedges to serve
Combine breadcrumbs and parmesan in a bowl and season to taste. Place flour and eggs in separate bowls and dust each escalope with flour, dip in egg then press into breadcrumbs to coat well and set aside on a tray.
For cabbage salad, combine ingredients in a bowl, season to taste and refrigerate until ready to serve.
Heat half the oil and butter in a large non-stick frying pan over medium-high heat and fry half the escalopes, turning once, until golden and just cooked through (1-2 minutes each side). Keep warm on a warm plate covered with foil or in a low (120C) oven and repeat with remaining oil, butter and escalopes.
Serve warm schnitzels with a little extra butter on top, black pepper, a squeeze of lemon and cabbage salad.