Whilst I don’t believe in “children’s” food per se (why should it be different to grown up food?) there are things I cook specifically for tea for my children. When we have small friends over I make what you might term child friendly food, after all not every six year old loves a curry. This recipe falls under that heading and is an all time favourite in our house. The name came about when my daughter started helping me make it (bash it) – it is also a little more catchy for children than ‘a breaded escalope of chicken’. This is definitely one of their teas when I will hover greedily in case there is any left which there rarely is, so I make it for our supper too. Unbelieveably simple but good. Incidentally when I was young we used to eat this with mayonnaise and redcurrant jelly which may not seem immediately obvious but gosh it is good.
1 large chicken breast
2 tablespoons plain flour
A pinch of salt
1 egg beaten
Breadcrumbs (approximately 2 handfuls, you may need more)
Olive or sunflower oil
Put the flour seasoned with the salt on one plate, the egg in a bowl and the breadcrumbs on another plate in a sort of production line. Slice the chicken, you should get 8-10 slices. Put them flat on a suitable board, cover with clingfilm and bash until flatter and increased in size. Coat the slices first in flour, then egg and then finally the breadcrumbs pressing gently to coat. Heat a tablespoon of oil with a teaspoon of butter in a frying pan over a medium heat, cook the chicken in a couple of batches until golden and crispy, keeping the first bits warm while you do the rest.
This serves 2 children but it easily doubled. You can make this ahead of time and keep the uncooked but crumbed chicken in the fridge loosely covered with clingfilm.