Process the bread in a food processor until fine crumbs form. Add the lemon rind and parsley and process until well combined. Transfer to a shallow bowl. Combine the flour and paprika in a separate shallow bowl and season with salt and pepper. Whisk the egg and milk together in a third shallow bowl.
Place 1 chicken fillet between 2 sheets of plastic wrap or baking paper. Use the flat side of a meat mallet or rolling pin to lightly pound until chicken is 1.5cm thick. Repeat with remaining chicken.
Coat 1 piece of chicken in the flour mixture and gently shake off any excess. Dip in the egg mixture, then in the breadcrumbs mixture, pressing firmly to coat. Place on a plate. Repeat with remaining chicken. Place in the fridge for 30 mins to chill.
Meanwhile, to make the winter slaw, combine the sour cream, lemon juice and maple syrup in a small bowl. Taste and season with salt and pepper. Combine the fennel, celeriac, pear, parsley and dill in a large bowl. Drizzle with a little of the dressing and stir until well combined.
Heat the oil in a deep frying pan over medium-low heat to 160°C (the oil is ready when a cube of bread turns golden brown in 15 seconds). Add half the chicken and cook for 2-3 mins each side or until golden brown and chicken is cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining chicken.
Transfer the winter slaw to a large serving bowl. Drizzle with the remaining dressing. Serve with the chicken schnitzel, lemon wedges and extra parsley leaves.