Oven Baked Chicken Schnitzel with Spicy Wedges
Serving size: Serves 4
Cuisine type: GermanCooking time: Less than 60 minutes
Special options: Low fatCourse: Lunch,
Main
Per Serving: 11.4g fat; 2015kj
INGREDIENTS
1kg potatoes
1 egg white, beaten lightly
¼ teaspoon cayenne pepper
½ teaspoon sweet paprika
4 chicken thigh fillets (440g)
1/3 cup (50g) plain flour
2 egg whites, beaten lightly, extra
½ cup (35g) packaged breadcrumbs
½ cup (80g) corn flake crumbs
1 teaspoon garlic salt
METHOD
Preheat oven to hot.
Cut unpeeled potatoes into wedges. Combine potato, egg white, cayenne pepper and paprika in large bowl; toss to coat potato
all over in spice mixture. Place potato, in single layer, in shallow lightly oiled baking dish; bake, uncovered, in hot oven about
40 minutes or until browned lightly.
Meanwhile, trim fat from chicken. Using meat mallet, gently pound chicken between sheets of plastic wrap until 5mm thick. Toss chicken in flour; shake away excess. Dip chicken in small bowl containing extra egg white then toss in separate small bowl containing combined crumbs and salt. Place chicken, in single layer, on oiled oven tray; bake, uncovered, in hot oven about
20 minutes or until browned both sides and cooked through.
Serve chicken schnitzel with spicy wedges.
Tip: If you prefer, use stale breadcrumbs flavoured with grated lemon rind and finely chopped parsley in place of the corn flake crumbs.
Serving Suggestion: Serve chicken schnitzel with lime wedges, a bowl of Thai sweet chilli sauce and green salad dressed with lemon vinaigrette.
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