Cooking with Kids: Chicken Schnitzel with Coleslaw
Chicken breasts are tenderised, covered in breadcrumbs and fried until golden and crispy. A dinner that kids will love cooking and eating.
Ingredients (serves 4):
For the schnitzel...
4 small chicken breasts
3 tbsp grated Parmesan
1 large egg, beaten
75g dried breadcrumbs (we used panko)
75ml vegetable oil
For the coleslaw...
300g white cabbages, 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
- 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.
For more recipes visit www.bbcgoodfood.com