For the schnitzel
- 4 small chicken breasts
- 3 tbsp grated parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 100g flour
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 1 large egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 75g dried breadcrumbs (we used panko)
- 75ml vegetable oil
For the coleslaw
- 300g white cabbage, shredded
- 1 large carrot, peeled and grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 6 spring onions, sliced diagonally
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 red-skinned apple, grated
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 150g pot natural yogurt
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tsp English mustard
For the coleslaw, get your child to mix all the ingredients in a large bowl. Season a little and set aside.
Place a layer of cling film on your work surface and pop the chicken fillets on top. Cover with another piece of cling film and, using a rolling pin, ask your child to bash the chicken until it is 2-3mm thick.
Put the flour on a plate and season, then put the egg on another plate. Get your child to dip the chicken in the flour to coat, then into the egg.
Mix together the breadcrumbs and Parmesan in a shallow bowl, then ask your child to toss the chicken in the mixture to completely coat in the crumbs. Put the chicken on a plate and chill in the fridge until ready to eat if you’re not cooking them straight away.
Heat the oil in a large frying pan over a fairly high heat and cook the chicken schnitzels two at a time. Sizzle them for 2-3 mins each side until completely golden, then lift out onto kitchen paper to drain. You can keep them warm in a low oven while you cook the rest. Serve with the coleslaw.