I’ve learnt over the years that you don’t need to fry a schnitzel to make it taste great. It all comes down to what coating you put on it. My rule of thumb is the thinner, the better. The schnitzel is crispy, crunchy and takes a short time to cook.
I’ve also learnt that lots of kids are afraid of little green bits (AKA herbs). How I’ve overcome this issue is to include them in almost every meal. While I’m preparing the food I pull out my fresh herbs, and get the kids to smell and taste them. They guess what they are. It’s a fun, healthy, educational game and then I have no problem when they find them in their food.
- 2 x Chicken Breasts cut into 3 pieces and the tenderloin butterflied (your butcher will do this for you)
- 2 Eggs beten OR 1 cup mayonnaise OR 1 cup Greek yohurt
- 2 cups breadcrumbs OR Cornflake crumbs OR Panko crumbs (Japanese)
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbs dried oregano
NB: You can mix and match and make the flavours suit your families dietary requirements/allergies
Combine your crumb of choice with your seasonings. Coat chicken in your wet mixture ie egg, mayonnaise etc. Then coat in crumb mixture. Place in fridge for 30 mins before cooking (This will help the coating stay on the chicken)
Preheat oven to 180 c – Spray both sides of crumbed schnitzel with olive oil and place on lined tray. Bake for 15 mins, turn and bake for 10 mins or until golden brown.
Cous Cous Ingredients
- ½ cup Italian Cous Cous (fine balls)
- ½ cup boiling water
- 1 tsp sesame oil
- ½ – 1 tsp salt
- ½ a lemon
- 2 tbs chopped parlsey
- ½ cup frozen peas, cooked
- ½ cup frozen corn, cooked
In a small saucepan combine boiling water, sesame oil and salt. Bring to boil. Turn off heat, add in cous cous and put the lid on quickly. Let it stand for 10 minutes.
Fluff with a fork, add lemon, parsley and peas and corn.
- 1 punnet cherry tomatoes, diced
- 1 continental cucumber, diced
- ½ lemon
- 2 tbs olive oil
- Salt & pepper to taste
Combine everything in a bowl.