Toss together the slaw ingredients. Put the chicken breasts between pieces of clingfilm and beat with a rolling pin to about 1cm (½in) thick.
Mix together the Parmesan, breadcrumbs and parsley on a plate. Season the flour and put on another plate. Put the egg on a third plate. Dip the chicken first in the flour, then in the egg and then in the breadcrumbs.
Heat the oil in a large frying pan and cook the chicken for about 3-4 minutes on each side. Cut into a thick portion to ensure that it is cooked through, with no pink showing. Serve with the slaw and boiled new potatoes, if you like.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.