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

Method

1. 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. 2

   Place each chicken breast between two sheets of cling film and bash with a rolling pin until about 1cm thick.

3. 3

   Set up a coating station with flour, beaten egg and breadcrumbs in separate shallow bowls.

4. 4

   Coat each chicken piece in flour, then egg, then breadcrumbs, pressing firmly.

5. 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. 6

   Serve with the potato wedges, a wedge of lemon and peas or baked beans.