Preheat the oven to 200°C/400°F/Gas mark 6.
Place the sweet potato wedges on a baking sheet lined with non-stick baking parchment paper. Drizzle over the olive oil and season well. Roast for 25 minutes or until golden and crunchy.
To make the schnitzels, mix the chopped parsley with the breadcrumbs. Season the meat with salt and freshly ground black pepper. Coat the chicken into beaten egg followed by matzah meal. Coat again in the egg and finally into the breadcrumbs mixture.
Heat a large frying pan with rapeseed oil. Fry the chicken until golden, then transfer to a plate lined with kitchen paper. Place in the oven for 10 minutes to complete cooking.
To serve, place a generous helping of crispy sweet potato wedges on a plate, sit the herb schnitzel on top and garnish with sprigs of parsley.
*Some Kosher products may be available in limited stores.
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