School Holidays Cooking Program - Workshop 4

• 
• Servings
  2
• Prep
  30 m
• Cook
  45 m

Recipe By: Philip Moon

Workshop 4: Frying Techniques (Tuesday) 

Chicken Schnitzel with Potato Wedges & Cabbage Slaw

Serves: 2

Ingredients  

Chicken Schnitzel

• 2 chicken breasts (approx. 300–350g), butterflied and pounded thin
• ½ cup plain flour
• 1 egg, beaten
• 1 cup breadcrumbs (panko preferred)
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp paprika (optional)
• Vegetable oil, for frying

Crispy Fried Potato Wedges  

Ingredients

• 2 medium potatoes
• 2–3 cups vegetable oil (for frying)
• ½ tsp salt
• ¼ tsp paprika (optional)
• ¼ tsp garlic powder (optional)
• 4tbsp corn flour

Method  

1. Prepare the Potatoes

• Wash and scrub the potatoes thoroughly.
• Cut each potato into wedges (approximately 1–2 cm thick at the widest point).
• Optional: Soak wedges in cold water for 10–15 minutes to remove excess starch. Pat completely dry with a clean towel.Season the Wedges

      2. Season the Wedges 

• In a small bowl, toss the dry potato wedges with corn flour, salt, paprika, and garlic powder.
• Make sure all wedges are lightly coated for even flavor.

       3. Heat the Oil

•   Pour vegetable oil into a deep frying pan or pot, enough to cover ¾ of the wedges in one batch.
• Heat oil over medium-high heat until it reaches 170–180°C (you can test by dropping one small wedge in — it should sizzle immediately).

       4. Fry the Wedges (First Fry)

•  Carefully add potato wedges in a single layer. Do not overcrowd the pan.
• Fry for 4–5 minutes until they are soft but not browned. Remove with a slotted spoon and drain on paper towel.

       5. Fry the Wedges (Second Fry / Crisping)

• Increase the oil heat to 190°C.
• Return the wedges to the hot oil in small batches. Fry for 2–3 minutes until golden brown and crispy.
• Remove with a slotted spoon and place on fresh paper towel to drain excess oil.

       6. Final Seasoning

• While hot, sprinkle with a pinch more salt if desired.
• Serve immediately with chicken schnitzel or your favourite dipping sauce.

Cabbage Slaw

Ingredients

• 2 cups cabbage, finely shredded
• 1 spring dill
• ½ carrot, julienned or grated
• 2 tbsp mayonnaise
• 1 tbsp lemon juice or vinegar
• ½ tsp sugar
• Salt and pepper, to taste

Method  

Potato Wedges

•  Preheat oven to 200°C. Toss wedges with olive oil, salt, paprika, and garlic powder. Bake for 25–30 minutes, turning halfway.

         Cabbage Slaw

•  Combine cabbage and carrot in a bowl. Mix mayonnaise, lemon juice, sugar, salt, and pepper. Chill until serving.

          Chicken Schnitzel

•  Season chicken with salt and pepper. Coat in flour, egg, then breadcrumbs. Fry in oil for 3–4 minutes per side until golden and cooked through.

          Serve

•  Plate schnitzel with potato wedges and cabbage slaw immediately.

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Printed From otaokitchen.com.au 04/20/2026