Chicken schnitzels with sweet potato recipe

  • Serves 6
  • 25 mins to prepare and 45 mins to cook
  • 617 calories / serving
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Preheat the oven to 200°C/400°F/Gas mark 6.

Place the sweet potato wedges on a baking sheet lined with nonstick 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 with no pink showing, 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.

See more Kosher recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 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
  • Energy 2600kj 617kcal 31%
  • Fat 16g 23%
  • Saturates 2g 11%
  • Sugars 11g 12%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 72.3g Protein 41.5g Fibre 7.3g


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