CALORIES

protein

fat

carbs

35g

15g

30g

395

Ingredients

Chicken:
1kg chicken breasts
1 cup flour plain/GF
Salt and Pepper
4 eggs
300g panko bread crumbs
1 tbs grated lemon rind
1 tbs of Italian herbs

Chips
2 large brush potatoes
1 tbs paprika
1 tbs onion powder
1 tbs garlic powder
1 tsp salt
2 tbs olive oil

Coleslaw:
1/2 head cabbage
1 large carrot
1 bunch spring onions
3 tbs aioli
1 tbs lemon juice
1 splash apple cider vinegar
1 tbs honey

Serves 10

Method

1. To make the chips, preheat your oven to 220 degrees. Line 2 large trays with baking paper. 

2. Wash your potato to remove any excess dirt.

3. Thinly slice the potato into shoe strings, and place into a bowl of cold water and allow them to sit for 30 minutes.

4. Drain the water from the potato strings, and pat down with a tea towel removing as much excess moisture as possible. 
 
5. In a large bowl, place the potato strings, onion + garlic + paprika powders, salt and olive oil. Mix until all the fries are well coated.

6. Transfer the fries to the baking sheets, and cook for 20-25 minutes or until golden brown. Once golden brown, remove from the oven and flip the fries over. Place back into the oven and cook for another 20-25 minutes or until they have reached your desired crispiness. 


7. To make the schnitzel, combine breadcrumbs, Italian herbs, S + P, and lemon rind on a plate.

8. Place flour on a plate and again season with salt and pepper.

9. Whisk eggs in a shallow bowl.

10. Slice the chicken breasts into 1cm thick schnitzels. Coat 1 piece of chicken in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining chicken, flour, egg mixture and breadcrumb mixture.

11. Heat a large frying pan over medium-high heat. Add enough olive oil to lightly coat the bottom of the pan, about 2-3 tablespoons. Once the oil is hot (you can test by dropping a breadcrumb in - it should sizzle), carefully place the breaded chicken schnitzels in the pan. Don't overcrowd; cook in batches if necessary.

12. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

13. Remove the schnitzels from the pan and place them on a paper towel-lined plate to absorb any excess oil. Repeat with remaining schnitzels, adding a little more oil to the pan if needed between batches.


14. For the salad, chop up all ingredients and place into a large bowl. Combine the aioli, lemon juice, apple cider vinegar and honey into a bowl and mix until well combined to make the salad dressing. Dress with the dressing and give it a good toss.

Serve the pan-fried schnitzels alongside the homemade chips and salad for your at-home, pub-style "fakeout" meal.

35g

15g

30g

395

CALS

Chicken:
1kg chicken breasts
1 cup flour plain/GF
Salt and Pepper
4 eggs
300g panko bread crumbs
1 tbs grated lemon rind
1 tbs of Italian herbs

Chips
2 large brush potatoes
1 tbs paprika
1 tbs onion powder
1 tbs garlic powder
1 tsp salt
2 tbs olive oil

Coleslaw:
1/2 head cabbage
1 large carrot
1 bunch spring onions
3 tbs aioli
1 tbs lemon juice
splash apple cider vinegar
1 tbs honey

1. To make the chips, preheat your oven to 220 degrees. Line 2 large trays with baking paper. 

2. Wash your potato to remove any excess dirt.

3. Thinly slice the potato into shoe strings, and place into a bowl of cold water and allow them to sit for 30 minutes.

4. Drain the water from the potato strings, and pat down with a tea towel removing as much excess moisture as possible. 
 
5. In a large bowl, place the potato strings, onion + garlic + paprika powders, salt and olive oil. Mix until all the fries are well coated.

6. Transfer the fries to the baking sheets, and cook for 20-25 minutes or until golden brown. Once golden brown, remove from the oven and flip the fries over. Place back into the oven and cook for another 20-25 minutes or until they have reached your desired crispiness. 


7. To make the schnitzel, combine breadcrumbs, Italian herbs, S + P, and lemon rind on a plate.

8. Place flour on a plate and again season with salt and pepper.

9. Whisk eggs in a shallow bowl.

10. Slice the chicken breasts into 1cm thick schnitzels. Coat 1 piece of chicken in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining chicken, flour, egg mixture and breadcrumb mixture.

11. Heat a large frying pan over medium-high heat. Add enough olive oil to lightly coat the bottom of the pan, about 2-3 tablespoons. Once the oil is hot (you can test by dropping a breadcrumb in - it should sizzle), carefully place the breaded chicken schnitzels in the pan. Don't overcrowd; cook in batches if necessary.

12. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

13. Remove the schnitzels from the pan and place them on a paper towel-lined plate to absorb any excess oil. Repeat with remaining schnitzels, adding a little more oil to the pan if needed between batches.


14. For the salad, chop up all ingredients and place into a large bowl. Combine the aioli, lemon juice, apple cider vinegar and honey into a bowl and mix until well combined to make the salad dressing. Dress with the dressing and give it a good toss.

Serve the pan-fried schnitzels alongside the homemade chips and salad for your at-home, pub-style "fakeout" meal.

Serves 10