Crumbed chicken schnitzel with oven fries
Chicken breast flattened, crumbed and pan-fried until golden, served with oven fries and lemon. A takeaway favourite that's leaner than it looks once you make it with breast instead of a fattier cut.
Notable for: vitamin C, B vitamins, potassium
Ingredients
- 700 gchicken breast, butterflied and flattened
- 60 gplain flour
- 2eggs, size 7, beaten
- 120 gpanko breadcrumbs
- 800 gwashed potatoes, cut into fries
- 40 mlolive oil
- 1lemons, cut into wedges
Method
Heat the oven to 220C, then cut the potato into fries, toss them with half the oil, spread them on a tray in a single layer, and roast for 30 to 35 minutes, turning once.
Butterfly the chicken breasts and flatten them to an even thickness with a rolling pin.
Dredge each piece in flour, then egg, then panko, pressing the crumbs on firmly.
Fry the schnitzels in the remaining oil over medium heat, 3 to 4 minutes a side, until golden and cooked through.
Serve with the fries and lemon wedges.
Flatten the chicken to an even thickness
A schnitzel that's thick in the middle and thin at the edges burns at the edges before the middle is cooked. A few minutes with a rolling pin between two sheets of baking paper fixes this before it's a problem.
Storage
Keeps two days in the fridge.
Reheat in a hot oven or pan, not the microwave, or the crumb goes soft.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.