With the kids heading back to school, some families are thinking about their budget, with schoolbooks and uniforms needing to be purchased. Here are a few recipes that are tasty, easy on the pocket and make a quick dinner for busy parents. The leftovers are ideal for school lunches.

The schnitzel recipe uses just two chicken breasts but will feed a family of four. The halved chicken breasts cook quickly; they’re very tasty and succulent. The crispy chicken is a great match for the coleslaw.

The skewers are ideal for an outdoor barbecue; hopefully we can fit a few more of those in before the holidays end. Chicken thighs are full of flavour and are inexpensive to buy.

Happy cooking,

Neven

Recipes

Crispy chicken schnitzel baps. \ Photography: Claire-Jeanne Nash. Food styling: Janine Kennedy

Crispy chicken schnitzel baps

Serves four

25g seasoned flour

1 large egg

1 tbsp milk

pinch of salt

50g fresh white breadcrumbs

2 tbsp freshly grated Parmesan

2 large skinless chicken fillets

2 tbsp olive oil

knob of butter

4 white bread rolls

sea salt and freshly ground black pepper

For the coleslaw:

2 carrots, finely grated

¼ head of white cabbage, tough core removed and shredded

4 tbsp mayonnaise

  • 1 Put the seasoned flour on a flat plate. Beat the egg, milk and a pinch of salt in a shallow dish. Put the breadcrumbs and Parmesan in a separate shallow dish, then season with salt and pepper.
  • 2 Cut each chicken fillet in half so that it almost opens out like a butterfly, then cut all the way through – you’re looking to get two even-sized, thin pieces of chicken from each breast. Dust in the seasoned flour, shaking off any excess, then dip in the beaten egg and then coat in the breadcrumbs.
  • 3 Heat a large non-stick frying pan over a medium heat. Add the oil and then add the butter. Once the butter stops sizzling, add in the coated chicken pieces and sauté for 2-3 minutes on each side, until cooked through and golden brown.
  • 4 Meanwhile, to make the coleslaw, put the carrots and cabbage in a bowl and fold in the mayonnaise, then season to taste. Split the bread rolls in half and lightly toast them.
  • 5 To serve, spread the coleslaw on the bottom halves of the bread rolls and put a crispy chicken schnitzel on top. Cover with the toasted bread roll tops.

    • Spiced yoghurt-grilled chicken skewers

    Serves four

    250g Greek yoghurt

    1 garlic clove, crushed

    2 tbsp chopped fresh coriander

    2 tbsp chopped fresh flat-leaf parsley

    1 tsp paprika

    1 tsp ground cumin

    1 tsp finely grated lemon rind

    good pinch of cayenne pepper

    6 skinless, boneless chicken thighs, trimmed and quartered

    rapeseed oil, for brushing

    sea salt and freshly ground black pepper

    To serve:

    flatbreads

    lamb’s lettuce

    shop-bought hummus

    tomato and mint salad

  • 1 Place the yoghurt, garlic, coriander, parsley, paprika, cumin, lemon rind and cayenne pepper in a bowl and mix to combine. Add the chicken pieces and stir until coated.
  • 2 Season with salt and pepper, then set aside for at least 10 minutes, or up to 24 hours covered with clingfilm in the fridge is perfect.
  • 3 Heat a griddle pan. Thread three pieces of chicken onto a 10cm (4in) wooden bamboo skewer – you’ll make eight in total. Brush the griddle pan with the oil and cook the chicken skewers for 5-6 minutes on each side, until cooked through and lightly charred.
  • 4 Wrap the chicken skewers in tin foil and put in lunchboxes with separately wrapped flatbreads.
  • 5 Put in small pots of lettuce, hummus and a tomato and mint salad, if liked.
  • 6 To serve, arrange the flatbread on a plate with the chicken skewers and lettuce. Place the tomato and mint salad to the side with the pot of hummus.