Southern-Style Chicken Schnitzels
with Potato Wedges & Smokey Slaw
- Eggs
- Soy
- Gluten
- Gluten(Wheat)
Golden crusted chicken schnitzels get a boost of flavour with a sweet mustard spice blend! Serve up a side of potato wedges plus a crisp and colourful slaw for a bright and tasty dinner that brings fun and flavour to the table. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1 bag
herbs
1 packet
chicken breast
1 bag
slaw mix
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 sachet
Sweet Mustard Spice Blend
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
½
lemon
Not included in your delivery
1
olive oil
½ tbs
plain flour
(Contains: Gluten; )
¼ tsp
salt
1
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges and 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 herbs. • Pound chicken breast with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick.
• In a shallow bowl, combine sweet mustard spice blend, the plain flour and the salt, then season with pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, add panko breadcrumbs. • Dip each chicken breast in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
Little cooks: Kids can help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. When oil is hot, cook chicken in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine slaw mix, herbs and 1/2 the smokey aioli and toss to coat. Season with salt and pepper.
Little cooks: Take the lead by combining the ingredients for the slaw!
• Slice lemon into wedges. • Divide Southern-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 Feb 2026- Flavour: The sweet mustard spice blend adds a delicious boost to the chicken, while the smokey aioli enhances the slaw's taste.
- Ease of prep: Quick and simple to prepare, though some found crumbing the chicken a bit messy.
- Suggestions: Consider cooking the wedges in an air fryer for a crispy texture; try slicing the chicken instead of pounding for faster cooking.
- Next-day meals: The coleslaw doesn't keep well, so consider preparing only what you'll eat immediately.
- Kid-friendly: Many children enjoyed the crunchy panko-crusted chicken and potato wedges, making this a family favourite.
