Oven baked schnitzel with roman potatoes
Recipe by Silvia Colloca
Italian born food writer, TV producer and host, Silvia Colloca’s one tray family dinner of chicken schnitzel with roman potatoes is as easy as it sounds. Simply place all ingredients on a baking tray, slide into a 210°C pre-heated oven set to fan grill and 25 minutes later dinner is ready. The fan grill function combines heat from the grill with the fan to ensure meat and vegetables are golden and crisp, cooked to perfection and never dry.
Serves 4
4 chicken thigh fillets, deboned and flattened
Flour for dusting
3 eggs, beaten
2 cups breadcrumbs
Thyme leaves
Olive oil spray
4 red potatoes, peeled and cut into 3-4 mm slices
1 cup cherry tomatoes, halved
Crunchy salad and lemon wedges, to serve
Set oven to fan grill and pre-heat to 210⁰C. Line a Smeg baking tray with baking paper.
Prepare the schnitzels by dusting them with flour, then dipping the in egg. Shake off the excess then coat really well with breadcrumbs.
Place on schnitzels, potato and tomatoes on prepared tray, spray well with olive oil spray, sprinkle with thyme leaves and season with salt and pepper.
Cook for 25 minutes until the chicken is cooked through and golden and crisp on both sides and the potatoes are golden and delicious.
Serve with a crunchy salad and plenty of lemon wedges.
