Golden Chicken Schnitzel with Potato Wedges
Ingredients
- 4 chicken breast
- 100 g breadcrumbs
- 50 g plain flour
- 2 egg
- 800 g medium potatoes
- 4 tbsp olive oil
- 1 tsp dried mixed herbs
- 1 lemon
Nutrition (per serving)
- Calories
- 663 kcal
- Protein
- 51.6 g
- Carbohydrate
- 59 g
- of which sugars
- 3.8 g
- Fat
- 22.3 g
- of which saturates
- 4.1 g
- Fibre
- 7.1 g
- Salt
- 0.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 200°C (fan 180°C). Cut potatoes into wedges, toss with 3 tbsp oil, mixed herbs and seasoning. Spread on a baking tray and roast for 35 minutes.
- 2
Place each chicken breast between two sheets of cling film and bash with a rolling pin until about 1cm thick.
- 3
Set up a coating station with flour, beaten egg and breadcrumbs in separate shallow bowls.
- 4
Coat each chicken piece in flour, then egg, then breadcrumbs, pressing firmly.
- 5
Heat 1 tbsp oil in a large frying pan over a medium-high heat. Fry schnitzels for 3–4 minutes per side until golden and cooked through.
- 6
Serve with the potato wedges, a wedge of lemon and peas or baked beans.
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