Schnitzel sticks from the oven

Name: Schnitzel sticks from the oven
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Chicken filet; 3 tablespoons (15 g each) Aiwar (spicy-hot spice paste); 2 tablespoons (20 g each) Honey; 4 tablespoons (10 g each) apple juice; 1 tablespoon (10 g) Oil; 500 g Potatoes; 75 g Cornflakes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Head picking salad; 300 g Cucumber; 2 (100 g each) Tomatoes; 150 g Skimmed milk yoghurt; 1 tablespoon (10 g) Lemon juice; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Chicken filet
3 tablespoons (15 g each) Aiwar (spicy-hot spice paste)
2 tablespoons (20 g each) Honey
4 tablespoons (10 g each) apple juice
1 tablespoon (10 g) Oil
500 g Potatoes
75 g Cornflakes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Head picking salad
300 g Cucumber
2 (100 g each) Tomatoes
150 g Skimmed milk yoghurt
1 tablespoon (10 g) Lemon juice
baking paper

Directions

1
Wash the chicken filet, dab dry and cut into strips of about 2 cm wide. Mix aiwar, honey, apple juice and oil. Put the meat into the marinade. Peel and wash the potatoes and cook in boiling salted water for about 20 minutes.
2
Cornflakes crumble. Remove chicken pieces from the marinade, season with salt and pepper and turn in cornflakes crumbs. Line a baking tray with baking paper. Spread chicken pieces on it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes (the meat is best cooked with convection oven.) In the meantime, clean and wash the salad and pluck into bite-sized pieces.
3
Wash and clean the cucumber and slice it finely. Wash, clean and slice the tomatoes. Put everything in a bowl. Mix yoghurt and lemon juice, season with salt and pepper.
4
Pour yoghurt sauce over the salad and fold in. Drain the potatoes. Arrange on plates with the chicken sticks and some salad. Serve the remaining salad separately.