Baked Chicken Schnitzel with Minted Potatoes

Baked Chicken Schnitzel - We bake this Chicken Schnitzel instead of frying for a fresh and easy take on this classic dinner. Serve with lemon salad and creamy potato salad.

Baked Chicken Schnitzel with Minted Potatoes

We bake this Chicken Schnitzel instead of frying for a fresh and easy take on this classic dinner. Serve with lemon salad and creamy potato salad.

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Course: Main Course

Cuisine: European

Keyword: Baked Chicken Schnitzel, Baked not fried, Easy Chicken Schnitzel, Lemon Dressing, Lemon Salad, Potato Salad

Total Time: 30

Servings:

Equipment

Oven
Baking tray
Baking paper
Saucepan
Stovetop

Ingredients

400 g baby potatoes
1 egg
½ cup panko crumbs
2 chicken breasts 700 g
Olive oil 3 tbsp
Mint ½ bunch
½ Lebanese cucumber
Lemon 2
1 cup Greek yoghurt
60 g baby rocket
Salt and pepper

Instructions

Preheat oven to 200 C and line a baking tray with baking paper.
Rinse potatoes and place in a large saucepan, and cover with an inch of water. Place over a medium-high heat until water begins to boil, then set a timer for 10 minutes.
400 g baby potatoes
Beat an egg in a shallow bowl or plate, and add panko crumbs in another.
1 egg, ½ cup panko crumbs
Slice chicken breast horizontally through the middle to create 2 thin schnitzels per breast, then dip in beaten egg and panko breadcrumbs. Place on a baking tray, drizzle over 1 tablespoon olive oil, sprinkle over salt and pepper and put in the oven for 20 minutes.
TIP: I don’t dip chicken in flour first because we’re not deep frying and the panko crumbs stick well enough to the egg when baked. Also it’s one less plate :)
1 egg, ½ cup panko crumbs, 2 chicken breasts, Olive oil, Salt and pepper
Pick leaves from a half bunch of mint and finely slice half of them. If your child likes cucumber fingers, slice some for them first and set on their plate, then dice remaining cucumber into small pieces. Slice 1 lemon, and juice the other.
Mint, ½ Lebanese cucumber, Lemon
Combine yoghurt, sliced mint leaves and diced cucumber in a large bowl. Hold the salt and pepper.
Mint, ½ Lebanese cucumber, 1 cup Greek yoghurt
Potatoes should be cooked by now. Test with a fork and drain in a sieve if ready, then run cold water over to cool them down.
For kids, you can either add them to the yoghurt or set plain potatoes aside on their plates.
For everyone else, add potatoes to the yoghurt and mix through. Top with some mint leaves (reserve some for garnish).
Mint
Mix a dressing of 2 tablespoons olive oil, lemon juice, salt and pepper.
Olive oil, Lemon, Salt and pepper
Once the chicken has been in the oven for 20 minutes it should be golden (if not, you can blast under the grill for a minute).
To serve kids, slice chicken into fingers and serve with either plain or yoghurt potatoes, and cucumber.
To serve adults, place schnitzels on the plate with yoghurt, potatoes and rocket, with lemon dressing on the rocket. Garnish with lemon slices and remaining mint leaves, and season generously with salt and pepper.
Mint, Lemon, 60 g baby rocket, Salt and pepper

Nutrition