Chicken schnitzels with sweet potato recipe

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  • Rating: 4 stars
  • 25 mins to prepare and 45 mins to cook Takes: 25 mins to prepare and 45 mins to cook
  • 6 Serves: 6

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.   

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  • 4 tablespoons Rapeseed Oil
  • 2 eggs, slightly beaten
  • 200g breadcrumbs
  • 100g fine matzah meal
  • 2 tablespoons fresh parsley, very finely chopped
  • salt
  • freshly ground black pepper
  • 1kg or 6 sweet potatoes, cut into wedges
  • 2 tablespoons olive oil
  • salt
  • freshly ground black pepper, to taste
  • To garnish
  • sprigs of fresh parsley
  • 6 chicken breasts, skinned and boneless
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Each serving contains
  • Calories 675 34%
  • Sugar 11g 12%
  • Fat 18g 26%
  • Saturates 2.7g 14%
  • Salt 1.9g 32%
of an adult's Reference Intake amount. Find out more
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