BBQ Chicken Schnitzel & Bacon Wedges

• While the wedges and corn are baking, heat a large 
frying pan over medium-high heat with a drizzle of 
olive oil.
• Cook bacon until golden, 5-6 minutes. Transfer to 
a bowl. 

• Meanwhile, place chicken breast between two 
sheets of baking paper. Pound chicken with a meat 
mallet or rolling pin until an even thickness, about 
1cm.
• In a shallow bowl, combine the plain flour and 
a pinch of salt. In a second shallow bowl, whisk 
the egg. In a third shallow bowl, place panko 
breadcrumbs.
• Dip chicken into flour mixture to coat, then into 
egg and finally in panko breadcrumbs. Set aside on 
a plate. 

Little cooks: Help crumb the chicken ! Use one hand for 
the wet ingredients and the other for the dry ingredients 
to avoid sticky fingers! Make sure to wash your hands 
well afterwards.

• Wipe out the frying pan, then return to medium-high 
heat with enough olive oil to coat the base.
• When oil is hot, cook crumbed chicken in batches, 
until golden and cooked through (when no longer 
pink inside), 2-4 minutes each side. Transfer to a 
paper towel-lined plate. 

TIP: Add extra oil if needed so the schnitzel doesn’t stick 
to the pan. 

• In a large bowl, combine gourmet leaf mix and 
ranch dressing.