2 chicken breasts (600-700g)

2 eggs

1/2 can of cannellini beans

1 cup grated cheese

1 cup cauliflower florets (optional – try 1/2 a cup or leave this out if your child can detect the flavour)

1 teaspoon garlic powder

1 teaspoon onion powder

Breadcrumbs, e.g. panko or other breadcrumbs of choice

Optional: 1/2 teaspoon smoked paprika, 1 teaspoon oregano



  1. Steam the chicken breast until cooked through
  2. Steam or boil the cauliflower until tender
  3. Chop the cooked chicken and cauliflower into 2 cm pieces
  4. Add the chopped chicken, cauliflower, and cannellini beans to a food processor and process until it’s well combined and like a coarse paste.
  5. Allow the mixture to cool for 10-15 minutes.
  6. Add the eggs, cheese, garlic and onion powder and mix again until well processed.
  7. Take around 1 tablespoon of mixture and mould into a nugget shape. OR take 4 tablespoons of mixture and mould into the shape of a small schnitzel.
  8. Place nuggets in the fridge for 1 hour to set.
  9. Remove from the fridge and lightly brush each nugget on both sides with vegetable oil, then press breadcrumbs into each side. Alternatively, if you prefer a thicker crumb you can coat each nugget in plain flour, then dip into a milk and egg mixture (1 egg + 1/2 cup milk whisked together), then coat with breadcrumbs. I tested both methods of crumbing and they both work out well, with the latter method the chicken is moister.
  10. Lightly pan fry on each side for 1-2 minutes in a little vegetable oil then place in the oven at 200oC for 10 minutes.

Serving Tip: Enjoy with some oven baked chips and salad, or mashed potato and vegetables. This recipe makes approximately 36 nuggets or 9 small schnitzels.