Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella
Crispy matzo-crusted chicken schnitzel topped with spicy cherry tomatoes and melted buffalo mozzarella. This elevated take on classic schnitzel is finished with pesto and fresh mint for a delicious combination of flavors and textures.
Ingredients
- •4 piece chicken breasts, butterflied
- •½ cup all-purpose flour
- •1 to taste Sea salt and cracked black pepper
- •2 piece eggs
- •¼ cup milk
- •2 cups matzo meal
- •2 cups Vegetable oil
- •1 can cherry tomatoes
- •¼ cup vincotto
- •1 piece long red chile
- •1 tablespoon lemon zest
- •½ pound buffalo mozzarella
- •¼ cup pesto
- •¼ cup baby mint leaves
- •to serve
Cooking Instructions
- 1.
Preheat oven to 475°F. Using a meat mallet, pound each chicken breast to 1/4" thick. Place the flour, salt and pepper in a medium bowl and mix to combine. Place the eggs and milk in a separate bowl and whisk to combine. Place the matzo meal in a third bowl. Dust the chicken with the flour, dip into the egg mixture and press into the crumbs to coat.
15 min
- 2.
Pour oil into a large frying pan to a depth of 1" and heat over medium heat. Cook the chicken in batches, turning, for 2 minutes or until golden and cooked through. Drain on paper towels and set aside. Place the tomatoes in a bowl and lightly crush with a fork. Add the vincotto, chile, lemon zest, salt and pepper and mix to combine. Place the chicken in a roasting pan and top with the tomato mixture and mozzarella. Roast for 10-12 minutes or until the cheese is melted and golden. Divide among serving plates and top with the pesto and mint, if using, to serve.
25 min