Chicken Schnitzel and Autumn Salad from An Honest Kitchen
I love Schnitzel. I especially love the Jaeger Schnitzel at Una’s with it’s plate sized portions, dreamy mushroom sauce and delicious rösti. But it’s not an everyday food. A fact that saddens me greatly. So how to do Schnitzel without the kilojoules while staying tasty? BAKE IT!
Luckily for me, I had recently downloaded Kathryn Elliott and Lucinda Dodds‘ Autumn edition of their recipe book, An Honest Kitchen. Having not had schnitzel for an age I was positively obsessed and went on a breadcrumb making frenzy, snatching shards of leftover bread from my boyfriend’s hands to dry and crumble! I tell you, I have the best jar of breadcrumbs in this part of the Eastern suburbs!
On to the task at hand! To accompany the schnitzel I added their super simple and tasty baked sweet potato wedges and the stunning Autumn salad, which has now become a staple in our house.
Oven Baked Chicken Schnitzel
- 1 large or 2 small chicken thigh fillets (I used breast as it was what I had) about 200g per person
- 1 tablespoon plain flour
- 1 egg, lightly beaten
- breadcrumbs (about 1⁄2 cup)
- Zest of 1⁄2 lemon
- 1 teaspoon dried oregano
Preheat the oven to 200°C and place some baking paper on a baking tray.
Put the chicken fillets into a large plastic bag. Gently bash the chicken with a meat mallet or rolling pin, until it’s about 5mm thick. You may need to turn it over a couple of times while doing this, to ensure an even thickness. Cut each piece of chicken into 3 – 4 pieces.
Put the flour in one bowl, the beaten eggs in another and in a third bowl, mix together the breadcrumbs, lemon zest and oregano. Dip the chicken pieces into the flour first. Shake off any excess and then dip into the beaten egg. Finally dip each chicken piece into the breadcrumb mixture. Give it a quick shake and place straight on the baking tray.
Put the crumbed chicken in the oven. Cook for about 20 minutes, turning half way through. The chicken is ready when it’s browned on both sides and cooked through, but still tender. To check this, stick a sharp knife into the thickest part of the chicken. If the juices run clear, it’s done.
*My portions were quite small and I overcooked my chook. So be careful and check often*
Sweet Potato Wedges
- 1 small-ish sweet potato
- peeled 1 red onion, peeled & cut into 6 wedges
- 1 teaspoon dried oregano
- 1⁄2 teaspoon smoked paprika
- 2 teaspoons olive oil
- Pinch of salt
Preheat the oven to 200°C.
Cut the sweet potato in half and then cut each half into 6 – 8 wedges. Place these in a large bowl with the onion, oregano, paprika, olive oil and salt. Toss to combine. Place the wedges in a single layer on a baking tray lined with baking paper.
Place the baking tray on the top shelf in the oven. Cook for about 15 minutes, take them out and turn each wedge over. Return to the oven and cook for a further 10 – 15 minutes, until crisp and golden.
- a wedge of red cabbage
- 1 large carrot
- 1/2 fennel
- 1⁄2 red chilli, seeds removed, finely chopped (optional)
- 1⁄2 bunch fresh coriander leaves, finely chopped
- 1⁄2 bunch fresh mint leaves, finely chopped
- 1/2 bunch fresh parsley, finely chopped
- 1 apple, cored and grated
- 1 tablespoon sesame oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons soy sauce
- 1cm piece fresh ginger, grated
Shake together the dressing ingredients in a jar with a screw top.
Add the vegetables, herbs and apple to the bowl with the dressing and toss to combine.
The pictures above include mashed cannelini beans and cauliflower fritters. I realised while writing this post that I ate the schnitzels so fast I forgot to take pictures with the “real” camera