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Something for the Kids - Crispy Chicken Schnitzel Baps
This recipe makes a little chicken go a long way and is the ultimate chicken burger for children.
It doesn’t take long to prepare, especially if you have some breadcrumbs tucked away in the freezer. Serves 4
25g (1oz) seasoned flour, 1 large egg
1 tbsp milk, pinch of salt
50g (2oz) fresh white breadcrumbs
2 tbsp freshly grated Parmesan
2 large skinless chicken fillets
2 tbsp olive oil
knob of butter
4 white bread rolls, sea salt and freshly ground black pepper
Coleslaw:
2 carrots, finely grated
¼ head of white cabbage, tough core removed and shredded
4 tbsp mayonnaise.
Put the seasoned flour on a flat plate. Beat the egg, milk and a pinch of salt in a shallow dish. Put the breadcrumbs and Parmesan in a separate shallow dish, then season with salt and pepper.
Cut each chicken fillet in half so that it almost opens out like a butterfly, then cut all the way
through – you’re looking to get 2 even-sized, thin pieces of chicken from each breast. Dust in the seasoned flour, shaking off any excess, then dip in the beaten egg and then coat in the
Heat a large non-stick frying pan over a medium heat. Add the oil and then add the butter. Once the butter stops sizzling, add in the coated chicken pieces and sauté for 2–3 minutes on each side, until cooked through and golden brown.
Meanwhile, to make the coleslaw, put the carrots and cabbage in a bowl and fold in the mayonnaise, then season to taste. Split the bread rolls in half and lightly toast them.
To serve, spread the bottom halves of the bread rolls with the coleslaw and put a crispy chicken schnitzel on top. Cover with the toasted bread roll tops.
