Chicken Schnitzel and Chips

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1pcs tomato
• 300g chicken breast fillet
• 10g Italian seasoning
• 40g panko breadcrumbs
• 100g baby spinach leaves
• 60ml (¼ cup) olive oil
• 15ml plain flour
• 1pcs egg
• 20g butter

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potatoes into 1cm-thick chips. Halve the tomato widthwise. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.
2. Step 2 — Roast chips and tomato
   Put the sweet potato on the lined tray. Drizzle with 3 tsp olive oil and season with salt and pepper. Roast for 15 mins. Add the tomato to the tray, drizzle with 1 tsp olive oil and scatter with ½ tsp Italian seasoning. Roast for a further 10 mins or until the chips and tomato are tender.
3. Step 3 — Crumb chicken
   Meanwhile, put 1 tbs plain flour in a shallow bowl (see Kitchen hack). Whisk 1 egg in a separate shallow bowl. Combine the breadcrumbs and 2 tsp Italian seasoning in a third bowl. Dust the chicken in the flour, shake off the excess, then dip in the egg and coat in the breadcrumb mixture.
4. Step 4 — Pan-fry chicken
   Heat 2 tbs olive oil in a medium frypan over medium heat. Cook the chicken schnitzels for 2-3 mins each side until golden and cooked through. Remove from the pan and drain on paper towel. Season with salt and pepper.
5. Step 5 — Serve up
   Add 20g butter and 1 tsp Italian seasoning to the pan and cook, stirring, for 30 secs. Add the spinach and cook, tossing, for 1 min or until wilted. Remove the pan from the heat. Divide the chicken schnitzels, chips, tomato and spinach among plates and enjoy!
6. Step 6 — Kitchen hack
   Don't have any flour or eggs? Simply spread a little mayonnaise over the chicken before pressing on the breadcrumb mixture.

Allergens

Gluten, Wheat, Eier, Milch, Sulfit