Chicken schnitzel with simple salad

Lay the chicken fillets, two at a time, on baking paper, cover, and flatten firmly with a flat side until thinner and even.

Beat the eggs with salt, a little pepper, the lemon zest and the juice of half a lemon, using a fork.

Coat each fillet in the egg, then press it into the breadcrumbs on both sides so they stick.

Spread breadcrumbs on baking paper on a tray, set the schnitzels on top and cover with more breadcrumbs until the chicken is hidden; spoon extra egg on top.

Rest in the fridge about an hour so the coarse fresh crumbs stick; with fine dry supermarket breadcrumbs, fry straight away.

Cut the lettuce with a butter knife; remove the green part of the tomatoes and cut them; dress with extra virgin olive oil and plenty of white wine vinegar and mix by hand.

Fry the schnitzel, pressing on top so the crumbs stay on; turn after about two minutes.

Keep the oil at about 170 Celsius, not higher, or the outside cooks too quickly; two minutes a side, turning, eight minutes in total.

Lift the schnitzel out, let the excess oil drip off, and drain on a plate lined with kitchen paper.

Serve with the salad and spoon the vinegar dressing over the schnitzel just before eating so it stays crispy.