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Chicken Schnitzel and Autumn Salad from An Honest Kitchen

2010 June 29
by Reemski

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.

Autumn Coleslaw

  • 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

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18 Responses leave one →
  1. June 29, 2010


    I like the look of the Autumn Coleslaw. I keep seeing red cabbage at Marrickville Markets and not being able to come up with anything exciting to make with it. My mind has now been changed.
    Kitty´s last post..Review – Urban Food Market’s ‘Lambfest’ at Coast Restaurant

  2. June 29, 2010

    I totally agree with you about the schnitzel at una’s…but yes-not an everyday treat! This baked version looks great and I’m also lovin that salad!
    Peter G @ Souvlaki For The Soul´s last post..Redleaf-A South Coast Getaway

  3. June 29, 2010

    mmm i love schnitzels! baking them sounds much easier than frying too
    chocolatesuze´s last winter festival- cook and phillip square 26

  4. June 29, 2010

    Great combo of flavours! I would never have though to bake schnitzel though – briliant!!

  5. June 29, 2010

    Beautiful, Reem.

    Oh and hello, but I reckon your iPhone shots are absolutely divine – they’re always so good! Thrilled you liked them baked. The blokes ’round here request that one all the time.

  6. June 29, 2010

    Oven schnitty what a great idea. These look very good. All is required is a massive serving of sauerkraut

  7. June 29, 2010

    You just reminded me that I haven’t had Una’s schnitzel for a while now…However baking is much healthier and it negates my fear of bubbling oil!
    mademoiselle délicieuse´s last post..Epicure Recipe Card 37- Smoked Trout Brandade

  8. June 29, 2010

    Looks awesome! Does the crumb end up crunchy this way?
    Tina´s last post..Dear Hunter

  9. June 30, 2010

    That salad looks awesome – no wonder it is a regular on your table. Great colours too.
    I should never read food blogs before lunch – I am hungry now!
    Joanne @ secondhelping´s last post..Chestnuts

  10. June 30, 2010

    That looks delicious I think I will cook that on Friday night

  11. June 30, 2010

    @Tina Yep it does end up crunchy and delicious!

    @chocolatesuze @mademoiselle délicieuse yes, I too have a mortal fear of frying, though I am trying hard to conquer it!
    Reemski´s last post..Chicken Schnitzel and Autumn Salad from An Honest Kitchen

  12. June 30, 2010

    So glad to hear you like the chicken schnitzel meal and your photos are gorgeous – so warm and brightly coloured. I make variations on the Autumn salad a lot as well!

  13. July 1, 2010

    The portion sizes at Una’s are certainly not everyday portions that’s for sure! A baked schnitzel sounds excellent and that shot of the slaw is so amazingly vibrant! Could lick the screen!
    Forager @ The Gourmet Forager´s last post..Foraging for truffles at the Truffle Festival- Canberra

  14. July 5, 2010

    The salad looks so colourful and pretty! Mmm I love schnitzels!
    Maria´s last post..Chocolate Connoisseur Tasting Evening at Coco Chocolate- Kirribilli

  15. July 5, 2010

    Schnitzels on the menu here tonight.
    They are a great meal for teens – they just can’t seem to get them often enough so baking them is clearly the best way to go!

  16. July 5, 2010

    This method works well with fish fillets also. Nice looking salad Reemski.

  17. July 23, 2010

    I remember the day I realised baking schnitzels was the way of the slightly more healthy future, it was like a light was switched on somewhere!! Salad looks wonderful too!
    JT @areyouhungary´s last post..All I knead – Basic Flour Tortillas

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