- 2 large eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 3 tbsp plain flour
- 2 tbsp grated parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 150g fresh white breadcrumbs
- 4 small chicken breasts
- 350g spaghetti
- 3 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- rocket leaf or green salad, to serve
For the tomato sauce
- 400g can chopped tomatoes with olive oil and garlic
- 1 tbsp tomato purée
- handful basil leaves, torn
First, make the tomato sauce. Tip the tomatoes into a medium saucepan and add 1 /2 a can of water. Stir in the tomato purée, season and simmer for 15 mins. Keep warm while you make the chicken.
Put the eggs in a shallow dish. Lightly season the flour and tip it into another shallow dish. Mix the Parmesan, lemon zest and breadcrumbs together and tip onto a plate.
Place each chicken breast between two sheets of cling film on a chopping board. Ask your child to help bash them gently with a rolling pin until they are about 2cm thick. Cut each flattened chicken breast into five or six strips.
Cook the spaghetti in a pan of boiling salted water for 10-12 mins or following pack instructions. Get your child to help you coat the chicken strips in the flour and shake off any excess. Dip them in the beaten egg, letting any excess drip off, then finally coat them well in the breadcrumbs and put on a plate. Once all the chicken strips are coated, heat the oil in a large frying pan until hot.
Add the chicken strips to the pan in batches and fry for 2-3 mins each side until cooked through – you may need to wipe out the pan in between batches. Lift out and drain on kitchen paper.
Drain the spaghetti, then mix with the tomato sauce. Serve alongside the chicken strips and some rocket leaves or a crisp green salad.