Quick crumb schnitzel and hot bean salad

Instructions

1. Slice chicken breast into 1 cm-thick strips. Place the chicken and mayonnaise in a bowl and stir until the chicken is well coated.
2. Place the panko crumbs in a shallow bowl, then press then press the chicken into the crumbs to coat well and place on baking paper lined tray.  
3. Pour about ½ cm rice bran oil in a large non-stick frying pan over medium heat. You can check the temperature of the oil by dropping a panko crumb into the oil, and if it bubbles then it is hot enough to start cooking. Pan fry the chicken pieces for 2-3 minutes on each side or until golden brown and cooked through. Drain on paper towel.
4. Meanwhile, heat a drizzle of olive oil in a large frying pan over high heat. Add the green beans and cook for 4 minutes or until beginning to slightly char. Season well, then reduce the heat to medium. Add the garlic and the olives and fry for another 2 minutes or until the garlic is cooked and starting to colour, then remove from the heat.
5. Transfer the beans to a serving platter, and while still hot, top with the zest, haloumi, lemon juice and a drizzle of oil. Serve with the chicken schnitzel.