Chicken cotoletta with sprout slaw

Begin by making the slaw. In a large salad bowl, use a fork to whisk together the lemon zest and juice, olive oil, shallot and sugar; season then set aside.

Use a rolling pan to pound the chicken between 2 sheets of baking parchment until 1cm thick. Season and sprinkle with the paprika. Divide the flour and panko breadcrumbs between 2 bowls. In another bowl, beat the eggs together with the mustard. Dust each piece of chicken evenly with flour, shaking off the excess, then dip into the egg and coat with the crumbs, shaking again lightly to remove the excess. Transfer to a large plate.

Preheat the oven to 110°C, gas mark ¼. Line a baking tray with parchment. Heat ½ of the ghee in a large frying pan over a high heat, add 2 of the breaded chicken breasts, gently moving them around the pan to coat in the ghee, and fry for 10-12 minutes, turning once, until golden, cooked through with no pink meat remaining and the juices run clear. Transfer to the lined baking tray and keep warm in the oven, then repeat with the remaining ghee and chicken.

To serve, add the sprouts, apple, pecans and cheese to the salad bowl and toss to dress. Serve alongside the chicken with lemon wedges, if liked.