Chicken Schnitzel Strips with Tomato Spaghetti

• large eggs↗2

  beaten

• plain flour↗3 tbsp tbsp
• grated parmesan2 tbsp tbsp
• lemon↗zest 1

  zest of 1

• fresh white breadcrumbs↗150g g
• small chicken breasts↗4
• spaghetti↗350g g
• sunflower oil↗3 tbsp tbsp
• arugula↗

  or green salad, for serving

• canned diced tomatoes400g can g

  with olive oil and garlic

• tomato purée↗1 tbsp tbsp
• basil leaves↗handful

  torn

Step-by-step instructions

1. 1

   First, make the tomato sauce. Transfer the tomatoes to a medium saucepan and add half a can of water. Add the tomato purée, season, and simmer for 15 minutes. Keep warm while you prepare the chicken.

2. 2

   Place the eggs in a shallow dish. Lightly season the flour and transfer it to another shallow dish. Mix the parmesan, lemon zest and breadcrumbs and spread the mixture on a plate.

3. 3

   Place each chicken breast between two sheets of cling film on a cutting board. Ask a child to gently pound them with a rolling pin to about 2 cm thickness. Slice each flattened breast into five‑six strips.

4. 4

   Cook the spaghetti in a pot of boiling salted water for 10‑12 minutes or according to the package instructions. Ask a child to help coat the chicken strips in flour, shaking off excess. Dip them in the beaten eggs, let the excess drip off, then coat well in breadcrumbs and place on a plate. When all strips are coated, heat the oil in a large skillet until hot.

5. 5

   Add the chicken strips to the skillet in batches and fry 2‑3 minutes per side until cooked through – you may need to wipe the pan between batches. Remove and pat dry on paper towels.

6. 6

   Drain the spaghetti, then toss it with the tomato sauce. Serve together with the chicken strips and arugula leaves or a fresh green salad.