Chicken Schnitzel.

This recipe couldn't get any easier.

The versatility of this recipe comes from what you serve it with. Salad (especially rocket) , roasted root veg, chips, roast tomatoes, greens. They ALL work with this! So it's great to go with what you have in your cupboards.

I love it with roasted tomatoes, rocket and a bit of balsamic as those are the flavours I adore!

Kids absolutely love this. They can get involved in the process too!

Serves 2


2 chicken breast

Breadcrumbs from 2 slices of bread (bought or homemade)

1 egg or milk or natural yoghurt

3 tablespoon any type of flour

1 teaspoon of dried oregano, thyme, mint or rosemary

2 teaspoons grated parmigiana (optional)

Butter or oil for shallow frying

1 lemon zest and juice

3 shallow bowls or lipped plates

1 - Between 2 pieces of clingfilm flatten the chicken breast down to about 1 cm thick.

2 - In a bowl mix the breadcrumbs, herb of choice, parmigiana, salt and pepper and the grated zest of 1 lemon, a tip out on the plate/shallow bowl.

3 - On another put the egg or your egg substitute if you can't find eggs right now.

Then finally put the flour last.

4 - Season the chicken with some salt and pepper then I will this order dip into the flour and coat completely, then dip in the egg or milk mixture, followed by the breadcrumb mixture.

5 - In a frying pan put the oil or butter and heat till it melts, put your chicken Schnitzel into the pan and cook on each side for a few minutes on each side till it browns and cooks through.

6 - Enjoy with a good squeeze of lemon juice.

This can be done in the oven, put them on a rack over a tray and bake at 200* (190* fan) for 20 minutes turning over half way through.

Halloumi works well as a substitute for the parmigiana or you can leave it out completly.

This can be done with pork chops, do the exact same process but they will cook for a little less time in the oven. About 15 minutes should be enough.

It can also be veggie by using halloumi instead - which I must admit I absolutly love!

Different breadcrumbs will give a slightly different texture and look a little different . Homemade will be courser, and shop bought will obviously be a lot finer, but both will be delicious

Be inventive! Whatever herbs you have will work. If you want a kick add a few chilli flakes or paprika, love oriental flavours, of you're doing chicken then some 5 spice add a lovely fragrant flavour to it too.