Chicken schnitzel and chips
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Time to make:
55 mins, prep 10 mins, cook 45 mins
$2.80 per serve
(at time of publication)
Full ingredients list:
- 600g washed potatoes, cut into 1cm thick chips
- olive oil spray
- 1/3 cup low-fat Greek-style natural yoghurt
- 1/4 cup water
- 2 cups fresh white breadcrumbs
- 1/3 cup finely grated parmesan cheese
- 2 tablespoons finely chopped chives
- 4 chicken schnitzels (600g total) or chicken fillets, pounded flat
- 2 teaspoons olive oil
- green salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 250ºC. Line a baking tray with baking paper. Place chips into a saucepan and cover with cold water. Bring to the boil. Drain. Rinse under cold water.
Step 2 Spread chips onto prepared tray in a single layer. Spray with olive oil. Place on top shelf in oven and bake for 20 minutes. Remove from oven and turn chips over. Bake for a further 20–25 minutes or until crisp.
Step 3 Combine yoghurt and water in a shallow bowl. In another bowl, combine breadcrumbs, parmesan and chives. Coat each schnitzel with yoghurt mixture, then with breadcrumb mixture.
Step 4 Heat 1 teaspoon of oil in a non-stick frying pan over medium heat. Cook 2 schnitzels for 2 minutes or until golden. Flip over. Cook for 2 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Cook remaining schnitzel. Serve with chips and green salad.
HFG version (per serve)
Total energy 2230kJ
Total fat 9g (4g saturated fat)
Traditional version (per serve)
Total energy 4660kJ
Total fat 53g (14g saturated fat)
About this recipe
First published: May 2009