Breaded chicken with stir-fried cabbage and sprouts

Method

1. Put the flour in a bowl and season. Put the breadcrumbs in a separate bowl and grate in the zest of the lemon. Finely chop the parsley, then add half to the breadcrumbs. Beat the egg in a third bowl.
2. Flatten the chicken breasts by bashing them with a rolling pin between 2 sheets of cling film until they’re about 2cm thick. Coat the flattened chicken in the flour, then the egg, then the breadcrumbs. 
3. Heat 2 tbsp oil in a large pan and, when hot, fry the coated chicken for 6-8 minutes on each side until golden and cooked. Transfer to a warmed plate and cover with foil. 
4. Finely slice the cabbage and sprouts to shred. Heat the remaining 1 tbsp oil in a pan, then stir-fry the vegetables for 5 minutes. Squeeze in the juice of the lemon, then stir through the mustard. Serve the veg with the chicken.