Ingredients
- 4 chicken schnitzels
- 75ml vegetable oil
- Coleslaw:
- 300g white cabbage, shredded
- 150g natural yoghurt
- 6 spring onions, diagonally sliced
- 1 large carrot, peeled and grated
- 1 red-skinned apple, grated
- ½ lemon, juice only
- 2 tsp English mustard
- Freshly ground salt and pepper, to season
- Lemon & Rosemary Potato Wedges:
- 1 kg waxy potatoes (e.g. Charlotte)
- 3 tbsp olive oil
- 2 lemons, juice only
- 1 tsp dried rosemary (or 1 tbsp chopped fresh rosemary)
- Freshly ground salt and pepper, to season
Method
- Preheat the oven to 200 degrees C / 400 F / Gas Mark 6.
- First, peel the potatoes and cut into thick wedges. Pop these wedges into a pan, cover with water and bring to the boil. Simmer the potatoes for 2 minutes and then drain them well, shaking off any excess water.
- Next, put the olive oil, lemon juice and rosemary into a roasting tin with some salt and pepper. Add the potatoes and move them around in the roasting tin until they are thoroughly covered in the mixture and leave them to soak for 10 minutes. Now, pop into the oven for 20 to 30 minutes, shaking the roasting tin half-way through, until the potatoes are browned and glossy.
- Whilst the potatoes are cooking, move on to prepare the coleslaw. Mix all the ingredients together in a large bowl and season with some salt and pepper. Cover and pop into the fridge until ready to serve.
- Finally, approximately 10 minutes before the potatoes are ready, cook the schnitzels. Heat the oil in a large frying pan over a high heat and cook the schnitzels, sizzling them for 2 to 3 minutes on each side until completely golden. [NB: Depending on the size of the frying pan you may need to cook them two at a time.] Once cooked, pop them onto some kitchen paper to drain and keep them warm until ready to serve.
- Once everything is ready, serve together and enjoy.