Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the vinegar in a pan with 125ml of water until steaming. Stir in the sugar, bay and peppercorns, with a pinch of salt, until the sugar dissolves. Pour over the radishes, cucumber and fennel, toss well and leave for 10-15 minutes or until cool, or cover and chill for 24 hours if you want a pink pickle.
Butterfly the chicken breasts out like a book, then bash with a rolling pin between two sheets of baking paper until about 5mm thick. Whisk the flour and mustard on a plate and season. Beat the eggs in a shallow bowl, and put the breadcrumbs in another. Dredge the chicken in the flour, then dip in the egg, and coat in the breadcrumbs. Repeat with the eggs and breadcrumbs to get a really good even crust.
Heat the oil in a heavy skillet over a medium-high heat, adding more to cover the base if you need to, and fry the chicken for 5 minutes until golden brown. Flip the chicken and cook until crisp and cooked through. Drain on kitchen paper and season with sea salt flakes. Serve with the pickled radishes scattered with dill, and the lemon wedges to squeeze over.