Beef schnitzel

Use kitchen scissors or a knife to make small cuts around the edge of each piece of schnitzel to ensure they don't roll up during cooking.

Place pieces of schnitzel between 2 sheets of baking paper and quickly pound them with a meat mallet, rolling pin or the base of a small heavy saucepan to flatten them a little more.

Place the flour, the egg mixture and the breadcrumbs in separate shallow bowls.

Stir chopped parsley through the bowl of breadcrumbs.

Coat a piece of schnitzel in the flour, shaking off the excess.

Dip in the egg mixture until it is well coated then place into the breadcrumbs.

Gently pat down on each side, ensuring that it is well coated.

Place on a tray and repeat with the remaining schnitzel.

Heat a frying pan over medium heat then add enough oil just to cover the base of the pan.

As soon as the oil is hot, add beef schnitzel (in batches if necessary) and cook for 2-3 minutes on each side.

Drain on kitchen paper and season.

Serve beef schnitzel with a bowl of cherry tomatoes, green beans, sugar snap peas and a bowl of twice-cooked small potatoes.