CHICKEN SCHNITZEL WITH WEDGES
PREP TIME: 25 MINUTES
COOKING TIME: 40 MINUTES
SERVES: 4
INGREDIENTS
1/2 cup flour
2 extra-large eggs, lightly beaten
2 cups fresh breadcrumbs
1/4 cup grated parmesan
Zest of 1/2 lemon
1 tablespoon parsley
Salt flakes and freshly ground
black pepper
4 boneless, skinless chicken thighs
1/3 cup olive oil
POTATO WEDGES
4 large Spud Lite potato
(approx. 800g), cut into wedges
2 tablespoons olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sweet paprika
2 tablespoons parmesan
METHOD
1. Preheat oven to 220ºC (200ºC fan-forced).
2. For the potato wedges, combine olive oil, onion, garlic, oregano and paprika together, stirring to combine.
3. Place wedges in a large roasting pan and pour over oil mixture, tossing to combine until wedges are well coated. Sprinkle over parmesan and bake in preheated oven for 40 minutes, turning wedges every 15 minutes.
4. Meanwhile for the schnitzels, place flour on a plate and season generously with salt and pepper, stirring to combine. Set aside.
5. Place beaten eggs in a shallow dish and set aside.
6. Place breadcrumbs, parmesan, zest and parsley together on a plate, stirring to combine. Set aside.
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