Oven-baked chicken schnitzel with spicy wedges

Oven-baked chicken schnitzel with spicy wedges

Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Main
Cooking method: bake
Special options: Kid friendly

Oven-baked chicken schnitzel with spicy wedges is a good way to keep the kids excited about meal time.

1kg potatoes, washed
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 (50g) packaged breadcrumbs
½ cup (80g) cornflake crumbs
Lime wedges, sweet chilli sauce and green salad with lemon vinaigrette, to serve


Preheat oven to hot (220°C/200°C fan-forced).

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, about 40 minutes or until browned lightly.

Meanwhile, trim fat from chicken. Using meat mallet, gently pound chicken 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. Place chicken, in single layer, on oiled oven tray. Bake, uncovered, about 20 minutes or until browned both sides and cooked through.

Serve chicken schnitzel with spicy potato wedges, lime wedges, a bowl of sweet chilli sauce and a green salad dressed with lemon vinaigrette.

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