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Oven-baked chicken schnitzels with spicy wedges

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B12, C, E
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1kg potatoes

  2. 1 egg white, beaten lightly

  3. teaspoon cayenne pepper

  4. teaspoon sweet paprika

  5. 4 (800g) chicken thigh fillets

  6. 1/3 cup (50g) plain flour

  7. 2 egg whites, beaten lightly, extra

  8. cup (35g) packaged breadcrumbs

  9. cup (35g) corn flake crumbs

  10. 1 teaspoon garlic salt

  11. Thai sweet chilli sauce, to serve

  12. lime wedges, to serve

Instructions Jump to Ingredients ↑

  1. Preheat the oven to very hot (250C). Cut the unpeeled potatoes into wedges. Combine the potatoes with the egg white, cayenne and paprika in a large bowl and toss gently to combine. Place the potato in a single layer, skin side down, in an oiled shallow baking dish. Bake in a very hot oven for 45 minutes.

  2. Meanwhile, trim the fat from the chicken. Using a meat mallet or rolling pin, flatten the chicken to 5mm thickness. Toss the chicken in the flour, shake away excess. Dip in the extra egg white and toss in combined crumbs and salt. Place the chicken, in a single layer, on an oiled oven tray and bake, in a very hot oven for about 15 minutes, turning halfway or until browned and cooked through.

  3. Serve the chicken with wedges, chilli sauce, lime and a green salad.

  4. Uncooked chicken suitable to freeze.

  5. Not suitable to microwave.

  6. Credit: Square plate and blue dish from Country Road. Shawl (background cloth) from Papaya, Double Bay.

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