Recipe

Oven-baked chicken schnitzel with spicy wedges

A healthy take on the popular pub classic that cuts the fat without losing out on the crunch or the flavour.

  • 20 mins preparation
  • 1 hr cooking
  • Serves 4
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Ingredients

Spicy wedges
  • 1 kilogram potatoes, cut into wedges
  • 1 egg white, beaten lightly
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon sweet paprika
Oven-baked chicken schnitzels
  • 4 chicken thigh fillets (440g)
  • 1/3 cup (50g) plain flour
  • 2 egg whites, beaten lightly, extra
  • 1/2 cup (35g) packaged breadcrumbs
  • 1/2 cup (80g) corn flake crumbs
  • 1 teaspoon garlic salt

Method

  • 1
    Preheat oven to hot (200°C).
  • 2
    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.
  • 3
    Meanwhile, trim fat from chicken. Using meat mallet, gently pound chicken between sheets of plastic wrap until 5mm thick.
  • 4
    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.
  • 5
    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.
  • 6
    Serve chicken schnitzel with spicy wedges.

Notes

If you prefer, use stale breadcrumbs flavoured with grated lemon rind and finely chopped parsley in place of the corn flake crumbs.

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