Herby Chicken Schnitzel & Sweet Potato Fries
with Apple Salad & Tartare Sauce
- Wheat
- Gluten
- Eggs
- Gluten
- Soy
- May contain traces of allergens
Ingredients
1 packet
Mixed Salad Leaves
330 g
Chicken Breast
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
1 sachet
Dried Oregano
1 packet
Tartare Sauce
(Contains: Eggs)
2
Sweet Potato
1
Red Apple
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice apple. • Grate carrot (see ingredients).
• In a large bowl, combine the honey, vinegar and a drizzle of olive oil. • Season with salt and pepper, then mix to combine. Set aside.
Custom Recipe: If you've swapped to chicken breast, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. Prepare and crumb chicken as above. Transfer to a plate.
Custom Recipe: In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook crumbed chicken in batches until golden and cooked through (when it's no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate.
• Divide herby pork schnitzel, sweet potato fries and cucumber salad between plates. • Serve with tartare sauce. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The herby panko crumb was a standout, with oregano adding a delicious, aromatic crunch to the schnitzel. The apple in the salad was a refreshing and well-loved pairing with the pork.
- Ease of prep: Most found the recipe straightforward, though crumbing the schnitzel in batches adds some time and mess. Several noted the overall cook time ran longer than expected.
- Suggestions: Many reviewers found the panko crumbs insufficient to coat all the pork — having extra on hand is a good idea. Some found olive oil burnt easily when shallow-frying the schnitzel, and suggest using a higher smoke-point oil like canola instead. A few noted the sweet potato fries benefited from extra oven time, and one reviewer had great results parboiling them first and tossing in a little flour for crispiness.
- Leftovers: Leftover schnitzel was widely enjoyed the next day in sandwiches, lunch boxes, or with a fresh salad — making this a great meal to double up on.
- Portions: Serving sizes were generally considered generous, with many households getting lunch out of the leftovers, though a small number felt the quantity fell short for larger families.
- Sauce: Opinion on the tartare sauce was genuinely divided — many were pleasantly surprised by how well it worked, while others preferred a squeeze of lemon, garlic aioli, or a light gravy instead.
