Crispy Chicken Schnitzel and Wedges

Name: Crispy Chicken Schnitzel and Wedges with Balsamic Dressed Salad and Burger Sauce
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 450 grams Potatoes; 2 unit(s) British Chicken Breasts; 50 grams Breadcrumbs; 1 sachet(s) Mixed Herbs; 125 grams Baby Plum Tomatoes; 50 grams Baby Leaf Mix; 12 milliliter(s) Balsamic Glaze; 30 grams Burger Sauce; 1 unit(s) Egg; ¼ tsp Salt

with Balsamic Dressed Salad and Burger Sauce

Recipe Development TeamPublished on September 11, 2025

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Bashed and breadcrumbed, schnitzel is a versatile way to enjoy meat that originated in Austria but is enjoyed across the world. This Crispy Chicken Schnitzel and Wedges is as classic as it gets with a bit of British comfort food thrown in.

Tags:

Family Friendly

•High Protein

•Calorie Smart

•Egg(s) not included

Allergens:

Wheat

•Cereals containing gluten

•Sulphites

•Egg

•Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

British Chicken Breasts

50 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

1 sachet(s)

Mixed Herbs

125 grams

Baby Plum Tomatoes

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

30 grams

Burger Sauce

(Contains: Egg, Mustard)

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt

Nutritional information

Energy (kJ)2366 kJ

Energy (kcal)565 kcal

Fat14.1 g

of which saturates2.9 g

Carbohydrate73.2 g

of which sugars9.3 g

Dietary Fibre6.8 g

Protein43.2 g

Salt1.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Rolling Pin

•Baking Paper

•Pan

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs into another large bowl and add the mixed herbs, pepper and salt (see pantry for amount). Mix together.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated.

Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins total.

Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a plate lined with kitchen paper.