Crispy Chicken Schnitzel and Hoisin Plum Sauce

Meanwhile, in a medium bowl, combine the coleslaw mix with the mayo and half the sesame seeds. Season with salt and pepper and set aside for now.

Halve the plums, remove the stone and slice the flesh of each plum into 12 thin wedges.

Crack the egg (see pantry for amount) into another medium bowl and whisk.

In another medium bowl, mix together the breadcrumbs, remaining sesame seeds, salt for the breadcrumbs (see pantry for amount) and season with pepper.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw meat and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a plate lined with kitchen paper, cover with foil and leave to rest.

Meanwhile, give the frying pan a quick wipe then return to a medium-high heat with a drizzle of oil.

Once hot, add the plums, pour in the rice vinegar and simmer, turning the plums regularly until softened, 2-3 mins.

Pour in the water for the sauce (see pantry for amount) and add the hoisin and honey. Stir together and bring to the boil, then reduce the heat slighly and gently simmer until thickened, 3-4 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Stir in the butter (see pantry for amout) until melted. Add a splash of water if it's a little too thick.