Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).

Arrange the potatoes on a baking tray so they are flat and not overlapping (use two if needed). Sprinkle with the paprika and salt. Drizzle with olive oil and use your hands to coat evenly. 

Bake for 45 minutes or until crisp and golden, turning once halfway through. 

Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). 

Arrange the breadcrumbs on a baking tray lined with baking (parchment) paper and spray with olive oil. Bake for 5–8 minutes, stirring halfway, until they are golden. Set aside while you prepare the remaining ingredients.

Sprinkle the chicken with salt and pepper. Use your hands to ensure the chicken is coated evenly. The salt is what keeps the chicken moist and stops it from drying out in the oven, so don’t skip this step!

Set up your “crumbing station”: spread the flour out on a large piece of baking paper, spread the toasted breadcrumbs out on a separate large piece of baking paper and have the whisked egg ready in a large shallow bowl. 

Press both sides of the chicken into the flour, followed by the egg (allowing any excess to drip off) and lastly press the chicken into the toasted breadcrumbs, ensuring all sides are evenly coated. Transfer to a plate. 

Use the baking paper to help shuffle the flour/breadcrumbs into the centre of the baking paper sheets, ready for the next piece of chicken. Repeat the process. 

Place the chicken on a wire rack set over a baking tray (this produces the best results, helping the schnitzel stay crispy all over, but if you don’t have one, you can use a regular baking tray). 

Spray with olive oil and bake for 12–15 minutes or until the chicken is cooked through.

Serve with wedges and kale slaw or your favourite salad. Accompany with aioli, lime wedges and coriander (cilantro) sprigs, if desired.

Combine the ingredients in a large bowl and toss to combine.