Crispy Schnitzel from Oven with Potato Wedges
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 500 g chicken breast fillet (s)
- 4 teaspoons vegetable oil
- some lemon juice
- some vegetable stock, instant
- 1 teaspoon thyme, chopped
- 1 teaspoon marjoram
- 80 g corn flakes
- Paprika powder
- Chilli powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into narrow strips. Make a marinade with thyme, marjoram, pepper, 2 teaspoons of oil, lemon juice and vegetable stock. Put the chicken strips and marinade in a freezer bag. Close the bag and knead vigorously. Let marinate for at least 15 minutes.
- Meanwhile, cut potatoes peeled or unpeeled into narrow wedges. Mix 2 teaspoons of oil with 6 tablespoons of water, salt, pepper, paprika and chilli in a bowl. Add the potato wedges and mix everything well so that all the potato wedges are covered.
- Put the corn flakes in another freezer bag and crumble them with the rolling pin. Turn the chicken strips in it.
- Place breaded strips and potato wedges on a tray and bake in the oven at 180-200 ° C for 30 minutes.
- Herb quark or sour cream goes well with the potato wedges.
- Tomato or cucumber salad is recommended as a side dish.
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