Oven-baked Chicken schnitzel with wedges

Oven-baked Chicken schnitzel with wedges
The PaleoHack Cookbook

You will need …

  • 1 kg potatoes

  • 1 egg white, beaten lightly.

  • 1/2 teaspoon sweet paprika

  • 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 tablespoon garlic salt.

How to make Oven-baked Chicken schnitzel with wedges for kids:

  1. Preheat oven to hot (220C/220C fan-forced).

  2. Cut unpeeled potatoes into wedges. Combine potato, egg white and paprika in large bowl; toss to coat potato all over in spice mixture.

  3. Place potato, in single layer in lightly oiled shallow baking dish; bake, uncovered about 40 minutes or until browned lightly.

  4. Meanwhile trim fat from chicken. Using meat mallet, gently pound chicken between sheets of plastic wrap until 5mm thick. 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 about 20 minutes or until browned both sides and cooked through.

  6. Halve chicken schnitzels and serve with wedges.

Serves 4: Per Serving 10.1 g fat; 1965KJ (470 cal)


Oven-baked Chicken schnitzel with wedges Tips:

If you are prefer, use stale breadcrumbs flavored with grated lemon rind and finely chopped parsley in place of the corn flake crumbs.
Serve chicken schnitzels with lime wedges, a bowl of thai sweet chilli sauce and a green salad dressed with lemon vinaigrette, if desired.


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