Chicken schnitzel and oven chips

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Serves 4 

For the chips:

4 medium potatoes, cut into chips about 1cm thick

1 tbsp vegetable oil

Salt

For the schnitzel:

4 chicken fillets

100g flour

Salt and black pepper

2 eggs, beaten

100g breadcrumbs

50g Parmesan, grated

75ml vegetable oil

To serve:

Coleslaw

 

  • Bring a pan of salted water to the boil and add the chips. Cook for 4-5 minutes until just barely tender, then drain. Return to the pan and place over the heat to steam dry for one minute, shaking the pan every ten seconds or so.
  • Transfer the chips to a large baking tray (use two trays if necessary to keep them in a single layer.) Drizzle with the oil and season with salt, then toss to coat. Place in the top part of the oven and bake for 35-40 minutes until crispy, turning after 25 minutes.
  • Place a layer of cling film on the work surface and place the chicken fillets on top. Cover with another piece of cling film and use a rolling pin to bash the chicken until it is 2-3mm thick.
  • Put the flour in a shallow bowl and season, then beat the eggs together in a second bowl. Combine the breadcrumbs and Parmesan in a third bowl.
  • Working one piece at a time, dip the chicken in the flour to coat, then into the beaten egg, then into the breadcrumbs mixture, pressing the crumbs on to the chicken.
  • Heat the oil in a large pan over a medium-high heat. Working two at a time, cook the chicken schnitzels time for 2-3 minutes on each side until golden. Transfer to a plate lined with kitchen paper to drain.
  • Serve with the homemade chips and some coleslaw.

 

Per serving:
797kcals, 31.6g fat (8.5g saturated), 71.3g carbs, 4.2g sugars, 55.4g protein, 7g fibre, 0.498g sodium

MAKE IT YOURS:
Simply omit the Parmesan for a dairy-free meal, or use gluten-free flour and breadcrumbs to make it coeliac-friendly.

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