Kids Recipe

Prepare chicken

Pat the chicken breast dry with paper towels. If the breast is thick, slice it horizontally to make two thinner cutlets (about 1/2 inch thick) so they cook quickly and evenly. Lightly season both sides with 1/4 tsp salt and the 1/8 tsp black pepper.

Set up dredging station

Place the flour in a shallow bowl. In a second bowl, whisk the egg and milk together until combined. In a third shallow bowl, mix the breadcrumbs with the remaining 1/4 tsp salt, 1/8 tsp black pepper, and the grated Parmesan if using.

Dredge and bread

Coat each chicken cutlet first in flour, shaking off excess, then dip into the egg-milk mixture, letting excess drip off, and finally press into the breadcrumbs to coat both sides evenly. Place breaded cutlets on a plate.

Cook chicken

Heat a large nonstick skillet over medium heat. Add 2 tbs vegetable oil and 1 tbs butter. When butter foam subsides and oil shimmers, add the breaded cutlets (do not overcrowd; cook in batches if needed). Cook 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate and let rest 3 minutes. For kids, you can slice into strips for easy eating.

Roast or boil mini potatoes

If roasting: Preheat oven to 400°F (200°C). Toss mini potatoes with 1 tbs olive oil and a pinch of salt. Spread on a baking sheet and roast 20-25 minutes until tender and slightly golden, shaking pan halfway through. If boiling: Place potatoes in a pot, cover with water, add a pinch of salt, bring to a boil and simmer 12-15 minutes until fork-tender; drain.

Prepare carrots

While potatoes cook, peel and cut the carrot into coins or sticks. Steam or simmer carrot pieces for 6-8 minutes until tender but not mushy.

Heat peas and finish vegetables

Place frozen peas in a small saucepan with 1-2 tablespoons of water, cover and heat 2-3 minutes until warmed. Drain any excess water and stir in 1 tbs butter to the peas and carrots. Toss potatoes with a little extra butter or a sprinkle of chopped parsley if desired.

Arrange chicken strips or cutlets on a plate with mini potatoes and carrots and peas. Serve ketchup on the side for dipping. Sprinkle a small pinch of chopped parsley over the plate and offer grated Parmesan on the side for kids who want it.