3 Lunch Ideas that Kids (& Parents) Can Enjoy
Bologna sandwiches may be the easiest kid’s school lunch, but it’s not difficult to prepare brown-bag meals that parents can appreciate too. These chicken cutlet, pasta salad and chicken salad recipes come together with flavor-boosting ingredients in just about 30 minutes.
Thin breaded chicken cutlets fry up in minutes, and are terrific made into sandwiches or served with any of the easy dipping sauces listed below. To boost their flavor, mix whatever spice blend you have on hand into the breading before coating the chicken.
We use Japanese panko breadcrumbs, which have a coarse, fluffy texture that cooks up remarkably light and crisp. Look for cutlets that are about ¼ inch thick so they cook through at the same speed the breading browns.
For creamy-rich pasta salad that’s also bright and fresh, we took inspiration from Mexican esquites, corn that typically is grilled or roasted and finished with a mixture of herbs, lime, chili and cheese. We simmer corn cobs in the water that’s later used for cooking the pasta for additional sweet, grassy flavor. The kernels, meanwhile, are charred and tossed with brine from pickled jalapeños, cilantro, Mexican crema and salty cotija.
If you can’t find fresh corn, then frozen kernels that have been thawed and patted dry work nicely; you’ll need 2 pounds. If using frozen kernels, you won’t have cobs to simmer, so simply boil the pasta in the water.
To make a better chicken salad, white miso is a one-stroke solution, adding savory flavor to a tangy, aromatic dressing with rich body. Grated ginger brightens the dressing with punchy flavor, and sliced cucumber and a generous dose of herbs add freshness. Slivered almonds contribute a pleasing crunch.
You could poach the chicken for this salad, but to simplify the recipe even further, we used the shredded meat from a rotisserie chicken. A 3-pound rotisserie chicken will yield about 3 cups of shredded meat. The dressing can be made ahead and refrigerated up to four days.
Crisp-Breaded Chicken Cutlets
Start to finish: 30 minutes
Servings: 4 to 6
- 2 large eggs
- Kosher salt
- ½ cup all-purpose flour
- 2 cups panko breadcrumbs
- 2 tablespoons chili powder OR curry powder OR harissa spice blend OR shichimi togarashi
- Six 4-ounce chicken cutlets (about ¼ inch thick)
- ½ cup neutral oil, divided
Beat the eggs with 1 teaspoon salt. Place the flour in a second bowl and the panko in a third; stir 1 teaspoon salt into each, then stir the chili powder into the panko. One at a time, coat the cutlets on both sides with flour, dip into the eggs, then coat both sides with panko, pressing to adhere. In a large nonstick skillet, heat ¼ cup of oil until shimmering. Add 3 cutlets and brown on both sides, then transfer to a wire rack. Add the remaining ¼ cup oil and cook the remaining cutlets in the same way.
Dipping Sauces for Crispy Cutlets
Tangy Soy-Sesame Sauce
In a small bowl, stir together ½ cup soy sauce, ¼ cup unseasoned rice vinegar and 1 teaspoon toasted sesame oil. Makes ¾ cup.
Yogurt-Chutney Sauce
In a small bowl, stir together 1 cup whole-milk plain yogurt, 3 tablespoons mango chutney, ½ teaspoon kosher salt and ½ teaspoon ground black pepper. Makes 1¼ cups.
Yogurt-Tahini Sauce
In a small bowl, stir together 1 cup whole-milk plain yogurt, 2 tablespoons tahini, ½ teaspoon kosher salt and ½ teaspoon ground black pepper. Makes 1 cu
Sour Cream and Lime Sauce
In a small bowl, stir together 1 cup sour cream, the grated zest and juice of 1 lime, ½ teaspoon kosher salt and ½ teaspoon ground black pepper. Makes 1 cup.
Sriracha-Mayo Sauce
In a small bowl, stir together 2 tablespoons Sriracha and ⅓ cup each mayonnaise and ketchup. Makes ¾ cup.
