Chicken Schnitzel Burgers and Oregano Sweet Potato Wedges

This is such a popular dinner, the kids love it. You can of course just serve the chicken schnitzel without the brioche bun alongside the wedges and coleslaw or salad but I think the buns filled with lots of sliced red onion, lettuce and mayonnaise make them in my opinion.

I serve with my oregano sweet potato wedges, buttery corn on the cobs and a peri peri mayonnaise. Is it dinner time yet?!

Serves 4


For the chicken schnitzel

Dessert spoon onion granules

1/4 teaspoon salt

1/4 teaspoon cracked black pepper

1 dessert spoon oregano

3 tablespoons vegetable oil

2 slices brown bread

cup of plain flour

1 egg beaten

4 chicken fillets – flattened

Optional – 4 Brioche buns, 4 corn on the cobs, lettuce, red onion, sliced beef tomato.

Sweet Potato Wedges

3 to 4 sweet potatoes

2 tablespoons olive or vegetable oil

1 dessert spoon oregano

1 dessert spoon paprika

1 dessert spoon onion granules


Pre heat oven to 200C / 180C

Start by making your oregano wedges as these can be cooking while you are making your chicken schnitzel.

Chop up your sweet potatoes. I chop mine in half and then each half into six slices while the chunky sweet potato half is sitting on the work surface. Careful not to lose a digit!

Now place them on a lined baking tray, drizzle over with olive or vegetable oil, shake over your oregano, paprika and onion granules and get your hands in and mix it all together to make the wedges fully coated.

Spread the wedges out so they’ve got room around them to get them nice and crispy. They won’t be as crispy as if you deep fry them but this way is much healthier so I prefer it.

Place on the middle shelf of your oven for around 20 minutes turning at least once midway throughout the cooking time. I always set a timer.

While your wedges are cooking, pop your corn on the cobs in boiling water so they will be done and out the way.

Now whizz up 2 slices of bread with your stick or hand blender so you have bread crumbs. Keep them to the side in a large mixing bowl.

Add your seasonings for the schnitzel to the mixing bowl and stir to combine so you get all the breadcrumbs coated in the flavour.

Flatten your chicken breasts so they are nice and easy to cook through. You can either pop them between clingfilm and bash with a rolling pin or just buy the flat chicken steaks so you don’t need to do this step. I find it quite therapeutic haha.

Scatter some flour on the side and one by one dip your chicken portions into the flour, then into the beaten egg, then lastly into the breadcrumbs, making sure every bit of the chicken is coated.

Heat a large frying pan with your vegetable oil and when it’s hot add your chicken pieces turning a few times until they are nice and crispy and cooked right through.

Your wedges should be just about done now. Give them a shake about and leave on the tray to keep hot while you pop your brioche buns in the oven for only 1 minute to crisp them up.

Once the buns are done, fill with the schnitzel and all your salad and serve with the wedges, corn and sauces.

Tip: These are also delicious with BBQ sauce and mayonnaise either or and together. I make a peri peri mayo by adding a few tablespoons of mayonnaise with a teaspoon or two or peri peri spice and a squeeze of lemon or lime juice, salt and cracked pepper. It’s delightful in the burgers and with the wedges for dipping.