Chilli and Thyme Chicken Schnitzel with Roasted Baby Potatoes


4 chicken breasts, cut lengthways

1 cup flour

3 eggs, lighly beaten

3 cups breadcrumbs

2 chillies, finely chopped

2 tablespoons fresh thyme

Vegetable oil

800g baby potatoes, cut into quarters




Preheat the over to 200C.

Place the potatoes on an oven tray, drizzle with oil and season with salt an pepper. Bake in the over for 25 minutes.

Set up a crumbing station by placing the flour, eggs and breadcrumbs mixed with the chilli and thyme into three shallow bowls.

Take each piece of chicken and coat in flour, dip into egg-wash and then gently coat in panko crumbs.

Heat the vegetable oil in a large frying pan over high heat and fry the chicken breasts for 3-4 minutes each side until golden and cooked through. Place the cooked chicken breasts onto kitchen towel to drain excess oil.

Plate up the chicken, potatoes and serve alongside your favourite green salad.

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