Lay out a piece of baking parchment or cling film on your work surface. Put 1 chicken breast on top, cover with another piece of baking parchment or cling film and then bash the chicken with a rolling pin until it’s around 3mm thick. Repeat with the remaining chicken breasts.

Tip the plain flour onto a baking tray and season with salt and pepper. Crack the eggs onto another tray and whisk, then season with salt and pepper. Finally, tip the breadcrumbs onto another tray and season them, too.

Dip the chicken breasts one at a time into the flour, then egg, then breadcrumbs so that they are totally coated. Pop them in the fridge until you are ready to fry.

Add around 1cm oil to a large frying pan, then bring it up to temperature over a medium heat. It needs to be around 170°C. Carefully pop the chicken breasts into the pan, two at a time, and fry for about 3 mins each side, basting as they cook, until the chicken is crisp and golden. Remove from the pan and drain on a rack lined with kitchen paper.

For the salad, slice the romaine, then finely slice the cornichons and jalapeño (remove the seeds if it’s particularly spicy). Transfer everything to a large bowl. Chop the parsley and add to the bowl, then finely chop the chives and set them aside.

Put the mayo, anchovies, garlic and the juice of the lemon into a blender. Blitz until smooth, then season with salt and a generous grinding of black pepper.

When you’re ready to serve, toss the salad with the dressing. Serve the schnitzel on plates, top with the salad, then finish with a good grating of Parmesan and the chives.