Spanish Potato Wedge Schnitzel

Serves 4, Prep and Cook 45 mins

½ x 750g packet frozen

potato wedges

2 tsps smoked paprika 600g packet (4) crumbed

chicken breast schnitzel 125g chorizo, sliced 420g jar Whole Cherry Tomato Pasta Sauce – Arrabbiata

1 cup grated mozzarella

1 Place wedges in a single layer on a large oven tray. Sprinkle over paprika. Toss to coat.

2 Cook in a hot oven (200C) for about 30 minutes, turning halfway through, or until golden brown. Remove.

3 Meanwhile, arrange schnitzels on a separate oven tray. Cook in same hot oven for 15 minutes. Remove.

4 Heat a small non-stick frying pan over a medium heat. Add chorizo. Cook, stirring occasionally, for about 3 minutes, or until crisp. Drain on absorbent kitchen paper.

5 Spread half the pasta sauce evenly over the schnitzels. Top with chorizo, wedges and remaining sauce. Sprinkle with cheese.

6 Cook in same hot oven for about 10 minutes, or until cheese is melted. 7 Serve schnitzel with mixed salad leaves (optional).