Five-spice chicken schnitzel with citrussy greens

Method

1. Bash the chicken breasts with a meat tenderiser or rolling pin until about 6mm thick.
2. Mix the flour, 2 tsp five-spice and some salt and pepper in a wide shallow bowl. Beat the eggs in a second bowl, then mix the breadcrumbs and the 1 tsp remaining five-spice in a third bowl. Coat the chicken in the flour mix, then the egg and finally the breadcrumbs.
3. Heat 2 tbsp of the oil in a large frying pan over a low-medium heat. Add 2 schnitzels and fry for 5-8 minutes on each side until golden and cooked through. Set aside and keep warm. Repeat with the remaining schnitzels, using more oil as needed.
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4. In a separate frying pan, heat ½ tbsp of the remaining oil over a medium heat. Add the fennel with some salt and pepper, then cook for 8 minutes until starting to turn golden. Turn the heat up to medium-high, add the pak choi stalks and stir-fry for 2 minutes, then add the pak choi leaves and lemon/lime juices. Stir well for 1 minute, then take the pan off the heat. Add the sesame oil and spring onions and mix well, adding more salt and pepper to taste. Serve the chicken and greens with extra lemon wedges.