Remove the tender and place remaining chicken breast on a chopping board. Slice the breast horizontally into two even pieces using a sharp knife. Repeat with each breast. (Save the tenders for another dish later in the week or crumb and fry alongside the breasts.)

One at a time, place a sheet of baking paper over each chicken breast piece and pound slowly with the bottom of a frypan, coaxing the meat into an even 1cm thickness. Next, coat schnitzels in flour, shaking off any excess. Then dip into egg followed by panko seasoned with salt and pepper. 

Heat oil in a large non-stick frypan over medium-high heat. Cook schnitzels in batches until golden brown on both sides (3 minutes each side). Drain on sheets of paper towel. 

Make the dressing for the slaw by pouring the extra virgin olive oil, vinegar and celery seeds into a large bowl and whisking to combine. Add radicchio, fennel, spring onion and dill, then tumble together through the dressing.

Serve schnitzels with slaw and lemon wedges.