CHICKEN TONIGHT!

Easy family favourites for any evening

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Chicken schnitzel

SERVES 4

Served with a garlicky herb butter and crunchy slaw, you'll be making this speedy winner on repeat.

YOU WILL NEED

2 large chicken breasts

100g panko breadcrumbs

6tbsp plain flour

2 medium eggs, lightly beaten

Vegetable oil, for frying

Zest 1 lemon

For the slaw:

½ small white cabbage, finely shredded

1 fennel bulb or 1 large green apple, finely chopped

Small bunch each: chives, parsley, finely chopped

Juice 1 lemon, plus wedges to serve

2tbsp olive oil

50g grated Parmesan, plus extra to finish

For the garlic butter:

100g unsalted butter

3 garlic cloves, crushed

4tbsp finely chopped fresh herbs (basil, parsley, etc.)

HOW TO DO IT

1 Halve the chicken breasts horizontally to make four thin steaks. Use a rolling pin to bash the fillets out between two sheets of baking paper to flatten a little more and even out the thickness. Season well.

2 Put the breadcrumbs onto a large plate, the flour on another and the eggs in a shallow bowl. Dust the chicken in the flour, dip into the egg and press into the breadcrumbs, ensuring they're well coated.