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Chicken schnitzel with coleslaw

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Chicken breasts are tenderised, covered in breadcrumbs and fried until golden and crispy. A dinner that kids will love cooking and eating.

Ingredients

For the schnitzel

  • 4 small chicken breasts
  • 3 tbsp grated parmesan
  • 100g flour
  • 1 large egg, beaten
  • 75g dried breadcrumbs (we used panko)
  • 75ml vegetable oil

For the coleslaw

  • 300g white cabbage, shredded
  • 1 large carrot, peeled and grated
  • 6 spring onions, sliced diagonally
  • 1 red-skinned apple, grated
  • 150g pot natural yogurt
  • juice ½ lemon
  • 2 tsp English mustard

Method

  • STEP 1

    For the coleslaw, get your child to mix all the ingredients in a large bowl. Season a little and set aside.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

  • STEP 5

    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.

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