Chicken Milanese with green olive and preserved lemon salsa

Carefully slice each chicken breast in half lengthways to make 4 slender fillets

Place the chicken fillets between 2 sheets of cling film and use something heavy like a rolling pin to bash them out to an even thickness

Spread the flour out onto a plate and season it with salt

Add the beaten egg to a separate shallow bowl and spread the panko out on a plate. Add the Parmesan to the panko and toss to combine

Place a large frying pan over medium heat and add the vegetable oil

Dip the chicken pieces into the seasoned flour, then the egg, then the breadcrumbs, making sure they’re well coated all over

Cook the chicken breasts in the hot oil for 3 minutes on each side, or until golden brown, crispy and cooked through

Make the salsa by combining all the ingredients and mixing well. Season with salt to taste and set aside

To serve, slice the chicken and top with plenty of the salsa