A healthy take on the popular pub classic that cuts the fat without losing out on the crunch or the flavour. Can’t bat a good schnitty.
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Ingredients
Spicy wedges
Oven-baked chicken schnitzels
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.
If you prefer, use stale breadcrumbs flavoured with grated lemon rind and finely chopped parsley in place of the corn flake crumbs.
Note
