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BBQ Chicken Schnitzel & Ranch Slaw with Loaded Bacon Sweet Potato Wedges & Corn

We've jazzed up the classic chicken schnitty with all the moreish sides, and of course, all the mandatory sauces. Don't forget the parsley garnish for an extra pop of colour and a burst of fresh flavour.

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Kid Friendly Bestseller game-nights
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 2 sweet potatoes
  • 1 corn
  • 1 packet diced bacon
  • 1 packet chicken breast
  • 1 plain flour
  • 1 egg
  • 1 packet panko breadcrumbs
  • 1 bag slaw mix
  • 1 packet ranch dressing
  • 1 packet mild chipotle sauce
  • 1 packet burger sauce
  • 1 bag parsley
  • 1 sachet aussie spice blend
  • 1 packet parmesan cheese
  • 0.5 packets bbq sauce
  • olive oil
  • 4 sweet potatoes
  • 2 corns
  • 1 packet diced bacon
  • 1 packet chicken breast
  • 2 plain flours
  • 2 eggs
  • 1 packet panko breadcrumbs
  • 1 bag slaw mix
  • 2 packets ranch dressing
  • 2 packets mild chipotle sauce
  • 2 packets burger sauce
  • 1 bag parsley
  • 2 sachets aussie spice blend
  • 1 packet parmesan cheese
  • 1 packet bbq sauce

Instructions

  1. • Preheat oven to 220°C/200°C fan-forced.
    • Cut sweet potato into wedges. Halve corn cobs.
    • Place wedges and corn on a lined oven tray.
    Drizzle with olive oil, sprinkle with Aussie spice
    blend and season with salt. Toss to coat. Roast
    until tender, 20-25 minutes.
    • Remove tray from oven, then sprinkle wedges
    with Parmesan cheese. Bake until cheese is
    golden, a further 5 minutes.
    Little cooks: Take the lead by sprinkling the cheese
    over the wedges. Be careful, it's hot!
  2. • While the wedges and corn are baking, heat a
    large frying pan over medium-high heat with a
    drizzle of olive oil.
    • Cook diced bacon, breaking up with a spoon,
    until golden, 4-5 minutes. Transfer to a bowl.
  3. • 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.
  4. • Wipe out frying pan and 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.
  5. • In a large bowl, combine slaw mix and ranch
    dressing.
    • In a small bowl, combine BBQ sauce
    (see ingredients) and mild chipotle sauce.
  6. • Slice chicken schnitzel.
    • Divide schnitzel, sweet potato wedges, corn and
    ranch slaw between plates.
    • Load wedges up with bacon and burger sauce.
    Sprinkle with torn parsley.
    • Drizzle BBQ sauce over schnitzel to serve. Enjoy!
    Little cooks: Take the lead by drizzling over the
    sauce and sprinkling the parsley!