For the schnitzel
4 small chicken breasts
3 tbsp grated parmesan
100g gluten free flour
1 large egg, beaten
75g gluten free breadcrumbs
75ml vegetable oil
For the coleslaw
300g Chinese cabbage, shredded
1 large carrot, peeled and grated
1 tsp chopped chives
4 tbsp mayo
juice ½ lemon
Serves - 4
For the coleslaw, mix all the ingredients in a large bowl. Season a little and set aside.
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, ask your child to bash the chicken until it is 2-3mm thick.
Put the gluten free flour on a plate and season, then put the egg on another plate. Dip the chicken in the gluten free flour to coat, then into the egg.
Mix together the gluten free 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.
Heat the oil in a large frying pan over a fairly high heat and cook the chicken schnitzels two at a time.
Sizzle them for 2-3 mins each side until completely golden, then lift out onto kitchen paper to drain.
You can keep them warm in a low oven while you cook the rest. Serve with the coleslaw.
Recipe adapted from: Good Food