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Chilli & thyme chicken schnitzel with roasted baby potatoes
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Ingredients
- 2 chicken breast fillets, skin removed
- ½ cup flour
- 2 eggs, lightly beaten
- 1 ½ - 2 cups panko or breadcrumbs
- 1 chilli finely chopped
- 1 Tbsp fresh thyme, chopped
- 400-500g baby potatoes, cut into halves
- ¼ cup vegetable oil
Replace chicken with 300-400g beef schnitzel and thyme with fresh basil or oregano.
Serve with fresh herb mayo (see Chef's tips)
Method
- Preheat oven to 200°C.
- Cut the chicken breasts lengthways to make 4 chicken schnitzels.
- Place flour, eggs, and panko crumbs mixed with chilli and thyme into 3 shallow bowls. Take each piece of chicken and coat in flour, dip into beaten eggs and then coat in panko crumbs. Place on a tray and refrigerate for 10 - 15minutes.
- Place the potatoes onto an oven tray. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until golden and cooked.
- Heat vegetable oil in a large frying pan over a medium high heat. Fry the chicken schnitzel for 3-4 minutes each side until golden and cooked through.
- Serve schnitzel with roasted potatoes, garnished with fresh thyme sprigs and a fresh green salad or your favourite green vegetables on the side.
To make an easy fresh herb and garlic mayo, add freshly chopped herbs and a clove of crushed garlic to a store-bought mayonnaise and mix. Add a dash of lemon juice if you have it handy.
Serve the crumbed chicken in a burger bun with grilled pineapple, lettuce, avocado and herb mayo.
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Reviews (2)
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
Breakfasts that are healthy, easy AND delicious
We’ve made the most important meal of the day easy, so you don’t have to skip it!
