1

Preheat the oven to 190°C, fan 170°C, gas mark 5. Line a baking tray with baking paper. Working with 1 at a time, put the chicken fillets between two pieces of clingfilm and bash with a rolling pin until about 5mm thick. Season with salt and pepper.

2

Combine the quinoa and 10g parsley on a plate. Spread flour on another plate and place the beaten egg in a shallow dish.

3

Working with 1 fillet at a time, dip the chicken into the flour, shaking off any excess. Dip into the egg, then coat with the quinoa mixture, pressing the coating on firmly with your fingertips.

4

Mist a large non-stick frying pan with cooking spray and put over medium-high heat. Cook the schnitzels for 1–2 minutes each side or until golden. Transfer to the prepared baking tray. Add the flatbread to the tray and lightly mist with cooking spray. Bake for 7 minutes or until the flatbread is crisp and the schnitzels are cooked through. Break the flatbread into bite-size pieces.

5

Meanwhile, for the fattoush, add 10g parsley, half of the mint, tomatoes, cucumber, radish, pepper and the flatbread pieces to a bowl. To make the dressing, mix the lemon juice and olive oil then add to the bowl and toss to combine.

6

Finely chop 5g parsley and 5g mint and add to a small bowl with garlic and yogurt, then stir to combine. Serve the schnitzels with the fattoush, yogurt and lemon wedges.