Chicken schnitzel

• servings: 4
• active time: 20 mins
• total time: 30 minutes

Ingredients

4 small chicken breasts

100g flour

1 large egg, beaten

75g dried breadcrumbs (we used panko)

3 tbsp grated Parmesan

75ml vegetable oil

Directions

1 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, bash the chicken until it's 2-3mm thick.

2 Put the flour on a plate and season, then put the egg on another plate. Dip the chicken in the flour to coat, then into the egg.

3 Mix together the breadcrumbs and Parmesan in a shallow bowl, then 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.

4 Heat the oil in a large frying pan over a fairly high heat and cook the chicken schnitzels 2 at a time. Sizzle them for 2-3 mins each side until completely golden, then lift out on to kitchen paper to drain.

Notes

Serve with...

Homemade coleslaw

Mix together 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 1/2 lemon, 2 tsp English mustard. Season a little and set aside. Serves 4.

Use up Parmesan

Make Parmesan broccoli.

Drop 900g broccoli florets into a pan of boiling salted water, cook for 3-5 mins until tender, then drain. Melt 25g butter in a large frying pan and, once sizzling, add the broccoli. Season with salt and pepper and sprinkle in about 50g Parmesan, grated. Stir the florets in the cheese and butter. Serves 6.