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Chicken Schnitzel with Hummus, Fresh Tomato Sauce and Crunchy Vegetables

This recipe serves four people as a main course


2 eggs 
Splash of milk
100g flour
300g cornflakes (blended in a food processor to a course crumb)

8 Soft tortilla wraps

Chicken schnitzel

  • 4 skinless chicken breasts 
  • 2 carrots peeled and cut into batons
  • 3 sticks celery peeled and cut into batons
  • 1 cucumber, peeled, deseeded and cut into batons
  • 8 spears of asparagus blanched in boiling water for 2 minutes and refreshed in ice cold water 
  • 1 red pepper cut into batons


  • 1 tin of chickpeas, drained and rinsed
  • 1 tablespoon of tahini (ground sesame paste – sold in all good supermarkets)
  • Juice of 1 lemon 
  • 50ml olive oil
  • ¼ tablespoon ground cumin
  • ¼ tablespoon ground coriander
  • Salt and pepper to season

Tomato Sauce

  • 8 plum tomatoes, chopped
  • 12 cherry tomatoes, halved
  • 50mls olive oil
  • 1 tea spoon of red wine vinegar
  • 1 tea spoon sugar 
  • Salt and pepper to season


  • To make the chicken schnitzel- You will need to flatten out the chicken breasts. Place the chicken breast between a piece of cling film and using a steak mallet gently bat the chicken out until it flattened out. Repeat this process for the other breasts. We then need to coat them in the cornflakes. Put the flour in a bowl, crack the eggs into another bowl and beat with a splash of milk, and put the blended cornflakes into the last bowl. Place the chicken breasts one at a tome through the flour, egg and then the cornflakes. Repeat the process with the other three breasts. Pan-fry for five to seven minutes in a medium frying pan in a little vegetable oil until crispy and cooked through. Cook the schnitzel two at a time and then place onto a roasting tray and finish cooking them in a pre heated oven at 160 degrees for five minutes. 
  • For the tomato sauce- Put a medium sized heavy based pot on a medium heat. When the pot is hot add the olive oil and carefully add the tomatoes and cook for 15 minutes or until all the tomatoes have broken up, season with the vinegar, sugar, salt and pepper. You can then buzz with a hand blender and cook on a low heat to reduce and thicken.
  • For the Hummus– Place all the ingredients into a food processor and blitz to a fine puree.
  • Warm the tortilla’s in a dry frying pan or a low heated oven for 30 seconds each.
  • To plate- Put the hummus, tomato sauce into small ramekins. Place the vegetables into a small bowl and the kids can use the crunchy vegetables to dip into the fresh sauces. Serve the chicken and wraps on the plates. 

Chefs tips:

  • Use the vegetables that you kids like and slowly add new vegetables one at a time.
  • Don’t put too much on their plates you can always give them a little more if they finish.
  • Be careful not to add to much salt when you are seasoning for you kids.
The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie