Put the chutney, garlic, Worcestershire sauce, vinegar, and a teaspoon each of salt and ground black pepper in a small blender and whizz to a fine paste.

Put one chicken breast between two sheets of baking paper, then gently flatten it with a rolling pin into a 3-4mm-thin steak – don’t bash hard, though, or the meat will tear.

Repeat with the other breast.

Put the flattened breasts in a large bowl, smother in the mango chutney paste, and leave to marinate for at least 30 minutes.

Meanwhile, cook the peas in a pan of boiling salted water for three minutes, then drain and set aside.

In a small blender, whizz the lime leaves, mint, lemon juice and a teaspoon of zest to a very fine paste.

Melt the butter and a splash of oil in a pan over a medium heat, then add the green paste and fry, stirring, for two minutes.

Add the spring onions, cook for a minute, then add the peas and a teaspoon of salt, and cook for a minute more.

Mash the pea mix with a potato masher until rough and chunky (or blend to a puree), and keep warm while you cook the chicken.

Put the cornflour in one large bowl, the egg in another and the breadcrumbs, nigella seeds and sesame seeds in a third bowl.

Dredge one schnitzel in the cornflour, flipping it to coat all over, leave for 30 seconds, then dredge again so it’s completely covered.

Shake off any excess cornflour, dip into the egg, and then into the breadcrumb mix so it’s coated liberally.

Repeat with the second schnitzel.

Put 2cm oil in a deep-sided frying pan on a medium heat (if you have a probe, you want it to reach 165C).

Fry the schnitzels one at a time for six or seven minutes, turning occasionally, until crunchy and golden brown on the outside and cooked through.

Serve with the smashed peas, lemon wedges and extra mango chutney on the side.