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Meals for Mini Mr Hugh's: Chicken Schnitzel & Coleslaw

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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40 minutes
Serves 4
Not too Tricky

4 small chicken breasts

3 tbsp grated parmesan

100g flour

1 large egg beaten

75g dried breadcrumbs

75ml Mr Hugh’s Rapeseed Oil

For the coleslaw

300g white cabbage shredded

1 large carrot peeled and grated

6 spring onions sliced diagonally

1 red-skinned apple, grated

150g natural yoghurt

100ml Mr Hugh’s Lemon Infused

2 tsp English Mustard


For the coleslaw, get your child to mix all the ingredients in a large bowl. Season a little and set aside.


Place a layer of cling film on your work surface and pop the chicken fillets on top. Cover with another piece of cling film and, using a rolling pin, ask your child to bash the chicken until it is 2-3mm thick.


Put the flour on a plate and season, then put the egg on another plate. Get your child to dip the chicken in the flour to coat, then into the egg.


Mix together the breadcrumbs and Parmesan in a shallow bowl, then ask your child to toss the chicken in the mixture to completely coat in the crumbs. Put the chicken on a plate and chill in the fridge until ready to eat if you’re not cooking them straight away.


Heat the Mr Hugh’s Rapeseed oil in a large frying pan over a fairly high heat and cook the chicken schnitzels two at a time. Sizzle them for 2-3 mins each side until completely golden, then lift out onto kitchen paper to drain. You can keep them warm in a low oven while you cook the rest. Serve with the coleslaw.

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