This recipe comes with some tasty sides, all of which maximise vegetable intake and flavour and minimise time spent cooking, writes Tahli Batkilin.
My kids and husband devoured this delicious family meal. Using panko breadcrumbs instead of the usual kind added crunch, and the combination of cheese, lemon zest and herbs gave it a whole new dimension.
The mash was lovely and light, and the kids enjoyed it too, even though they have never been huge fans in the past.
Preparation time: 20 minutes, plus schnitzel cooking time
2 chicken thighs, cut in half horizontally
⅔ cup panko breadcrumbs
20g finely grated fresh parmesan cheese
zest of ½ a lemon
a few sprigs of thyme, chopped
lemon wedges, to serve
2 finely julienned carrots
2 handfuls julienned cabbage
2 tbs plain Greek yoghurt
1 tbs mayonnaise
1 tsp seeded mustard
2 medium potatoes
2 handfuls cauliflower florets
1 tbs butter
Make schnitzels. Place chicken pieces between two sheets of plastic wrap. Using a meat tenderiser, beat until pieces are thin.
Combine crumbs, cheese, thyme and zest in a bowl. Season with salt and pepper. Add chicken and turn to coat. Set aside.
Make mash. Steam potato and cauliflower until softened. Using a fork, mash until smooth. Stir in butter. Season with salt and pepper.
Make slaw. Place carrot and cabbage in a bowl. In another bowl, mix together yoghurt, mayonnaise and mustard. Stir into carrot mixture.
Heat a little oil in a non-stick frying pan. Cook chicken, turning, until golden and cooked through. Serve with mash, slaw and lemon wedges.
From: Toddler Friendly Baking by Danielle Colley
RRP: $10 (e-book)