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
Crispy Schnitzel from Oven with Potato Wedges
Crispy Schnitzel from Oven with Potato Wedges

Instructions

  1. 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.
  2. 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.
  3. Put the corn flakes in another freezer bag and crumble them with the rolling pin. Turn the chicken strips in it.
  4. Place breaded strips and potato wedges on a tray and bake in the oven at 180-200 ° C for 30 minutes.
  5. Herb quark or sour cream goes well with the potato wedges.
  6. Tomato or cucumber salad is recommended as a side dish.

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