Crispy Chicken Schnitzel and Bacon Wedges

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’ t worry, this is normal due to packaging we use to keep it fresh. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they’re 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.

Step 3

When the potatoes have 10 mins remaining, add the lardons to the tray. Pop into the oven and roast until golden, 8-10 mins. IMPORTANT: Wash your hands and equipment aer handling raw meat. Cook bacon thoroughly. Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated.

Step 4

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.

Step 5

Meanwhile, halve the baby plum tomatoes.

Step 6

When ready, share the schnitzels and bacon wedges between your plates. Serve the baby leaf salad alongside, topped with the tomatoes and finished with a drizzle of balsamic glaze. Finish with a dollop of burger sauce on the side for dipping.