Chicken Schnitzel

Chicken breasts, cut horizontally to make two thin steaks, then bash to make thinner.

Dip in seasoned flour, egg, then breadcrumbs (either homemade or panko).

Shallow fry in a non-stick frying pan with a mix of veggie oil and butter for flavour.

Add any flavours into the flour or add herbs to the breadcrumbs to change up the schnitzel depending on the theme of the rest of your meal.

We normally serve with mash and peas, but sometimes just with salad is lovely. If you're extra hungry you could put it into a bun with your choice of yummy fillings.