American-Style Chicken Schnitzel
with Potato Wedges & Smokey Slaw
- Gluten
- Eggs
- Gluten(Wheat)
- Soy
The classics have withstood the test of time for a reason and the pork schnitzel with wedges is one of them because, what can beat a crunchy and seasoned crumb? When served with potato wedges and a smokey aioli for dipping, this dish is unstoppable and we know that it will be returning to your table many more times.
Ingredients
2
potato
1 bunch
spring onion
1
celery
½
lemon
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat))
1 packet
chicken breast
1 bag
Slaw Mix
1 packet
Smokey Aioli
(Contains: Eggs, Soy)
1 sachet
All-American Spice Blend
Not included in your delivery
1
olive oil
2 tbs
plain flour
(Contains: Gluten)
1
egg
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
Little cooks: Kids can help toss the wedges.
• Meanwhile, thinly slice spring onion and celery. Cut lemon into wedges. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick.
• In a shallow bowl, combine the plain flour and a generous pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and All-American spice blend. • Coat chicken first in the flour, followed by the egg and finally the breadcrumbs. Transfer to a plate.
Little cooks: Kids can help crumb the chicken! Use one hand for the wet ingredients and the other for dry.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
• In a large bowl, combine slaw mix, spring onion and 1/2 the smokey aioli. Toss to coat. Season to taste with salt and pepper.
Little cooks: Take the lead by combining the ingredients for the slaw!
• Divide American-style chicken schnitzels, potato wedges and smokey slaw between plates. • Serve with lemon wedges and remaining smokey aioli. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The crumbed chicken with panko breadcrumbs and seasoning was a hit across the family; the smokey aioli in the slaw divided opinion, with some loving it and others preferring a lighter dressing.
- Ease of prep: Crumbing the chicken is a hands-on step that some found messy — use one hand for wet ingredients and the other for dry to keep things tidy.
- Suggestions: Pound the chicken to an even thickness before crumbing so it cooks through evenly; some reviewers also suggested using only half the spice blend for a milder result.
- Next-day meals: The recipe made generous portions, with some reviewers noting there was plenty left over.
