Herb and Garlic Turkey Breast Schnitzel with Olive Flavoured Potato Wedges

1kg potatoes, peeled
2 tablespoons olive oil
4 Ingham Herb and Garlic Turkey Schnitzels
Salt & pepper, to season
1/4 cup pitted black olives, finely chopped
1/4 cup pitted green olives, finely chopped
2 tablespoons baby capers, drained and rinsed
1/3 cup Continental parsley leaves, roughly chopped
1/4 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard

Preheat oven to 200°C. Line a large baking tray with baking paper. Cut potatoes into wedges and place into a bowl. Add oil and toss until well combined. Spread wedges onto prepared baking tray. Season with salt and pepper. Bake for 40-45 minutes or until golden and crisp.



Cook schnitzels as per packet instructions.



Transfer wedges to a serving platter. Sprinkle olives and capers over wedges with parlsey. Combine extra virgin olive oil, vinegar and mustard in a jug. Drizzle dressing over wedges just before serving. Serve olive wedges with schnitzels.