Chicken schnitzel with peperonata & ricotta salata
Serves 4
Easy
Prep:
Cook:
Make the most of peppers and tomatoes in summer and use them to make a vibrant peperonata, which forms the bed to chicken schnitzel in this recipe
Skip to ingredients
Units:
- 2 tbsp olive oil
- 1 red onionsliced
- 4 pepperssliced
- 3 garlic clovescrushed
- 3 ripe tomatoeschopped
- handful of basil leavestorn, plus extra whole leaves to serve
- 4 small chicken breasts
- 75g plain flour
- 1 eggbeaten
- 100g panko breadcrumbs
- 3 tbsp grated parmesan
- 75ml vegetable oil
- 50g ricotta salata(see below)
Nutrition: Per serving
- kcal591
- fat27g
- saturates6g
- carbs44g
- sugars12g
- fibre7ghigh
- protein38g
- salt0.8g
Method
step 1
Heat the oil in a large saucepan or frying pan over a medium-low heat and cook the onions for 10 mins until softened but not browned. Stir in the peppers. Cook, covered, for 35 mins until the peppers are soft.
step 2
Stir in the garlic, cook for 1 min, then stir in the tomatoes and cook for 10 mins to soften. Stir in the basil, then turn off the heat.
step 3
Put the chicken breasts between two sheets of baking parchment and flatten by lightly bashing with a rolling pin, until around ½cm thick. Tip the flour onto a large plate, pour the egg onto another, then combine the breadcrumbs and parmesan on a third. Coat the chicken in the flour, then the egg, then the crumbs. Repeat with all the chicken.
step 4
Heat the oil in a large frying pan and cook the chicken for 2-3 mins on both sides until golden and cooked through. Serve with the peperonata, shavings of the ricotta salata and a scattering of basil leaves.
