Two of my kids recently returned from a few months abroad and they wanted good home cooking. One of their favourites, apart from a Sunday roast, is this quick, easy and tasty recipe from Annabel Karmel who has written  dozens of books on feeding children and families.

CHICKEN SCHNITZEL

Ingredients: (for 2)

2 skinless chicken breasts

50g plain flour

2 medium eggs, beaten

salt & pepper

100g white bread

1 ½ tbspn chopped fresh thyme

2 tbsp chopped fresh parsley

30g parmesan cheese, grated

a little vegetable oil, and a knob of butter

Method:

Put the chicken on a board and cover with cling-film. Bash out using a rolling pin untIl very thin. Slice each breast in half.

Put the flour in a shallow bowl. Put the eggs in a separate bowl. Toss the chicken in the flour and then dip in the egg and season.

Tear the bread into pieces and put it in a food processor together with the herbs and parmesan. Whizz until it forms crumbs. Tip onto a plate and coat the chicken in the crumbs.

Heat a large frying pan. Add a little vegetable oil and the butter. Fry the chicken for 3 – 4 minutes on each side.

Serve this with a Cucumber and Dill Salad:

1 cucumber

1 ½ tbsp freshly chopped dill

1 tbsp soy sauce

1 tbsp rice wine vinegar

1 tbsp mirin

2 tbsp light olive oil.

Top and tail the cucumber, Slice in half lengthways, then thinly slice into half-moon shapes.

Put the cucumber into a bowl with the dill. Mix all the dressing ingredients together and pour over the salad.