Breaded chicken

Arrange the pieces in a single layer with space around them and cook at 180 °C, turning halfway through. Timing depends on their thickness and whether they are frozen; check that the centre reaches 75 °C.

Usually, yes: cook it straight from frozen rather than thawing it, following the packet’s time and temperature if available. Check the thickest part reaches 75 °C before serving.

Pat chicken pieces dry, coat them in flour, dip them in beaten egg, then press them into breadcrumbs. Bake on a lightly oiled tray at 200 °C, turning once, until golden and the centre reaches 75 °C.

Cool it promptly, then refrigerate in a covered container and eat within two days. Reheat until piping hot throughout; an oven or air fryer helps bring back some crispness.

Serve it with chips, peas and tartare sauce, or slice it into a sandwich with lettuce and mayonnaise. It also works well with a crisp salad and a squeeze of lemon.

Breaded chicken has more carbohydrate from its coating: 5.3 g per 100 g, compared with 0.74 g in fried chicken. The coating also adds a crisp outer layer that plain fried chicken may not have.

Both are coated in breadcrumbs, but schnitzel is usually made from a thin, flattened piece of meat, so it cooks quickly and evenly in a pan. Breaded chicken can be thicker or shaped into pieces, and may be oven-cooked or fried.