Chicken schnitzel with griddled little gem

1. Preheat the oven to 220°C, gas mark 7. Put the chicken breasts between two sheets of baking parchment and lightly beat with a rolling pin to make them approximately ½cm thick. Combine the ground almonds, garlic granules and the zest from the lemon in a bowl. Season.

2. Line a baking sheet with parchment paper. Dip the chicken first in the egg white, then coat with the almond mixture. Lay on the baking sheet and bake for 20 minutes, turning over halfway through. Meanwhile, combine the tahini, honey and juice of half the lemon. Slowly whisk in up to 11/2 tbsp water to make a creamy dressing. Season and set aside.

3. Heat a griddle until smoking, then add the little gems. Griddle for 3-4 minutes on each side. Cook the rice according to the pack instructions, then stir in the parsley. Divide the chicken schnitzels, little gems and grains between two plates, and drizzle with the dressing. Serve with the remaining lemon half cut into wedges.

Cook’s tip Did you know you can freeze egg yolks? If a recipe like this just calls for whites, beat the leftover yolk lightly with a fork, add a pinch of salt or sugar (depending on whether they’ll be used for savoury or sweet dishes). Freeze in a container or ice cube tray, then defrost in the fridge before use.